4 oz. bacon
2 lb. lamb shoulder
salt and pepper, to taste
1 tbsp. all-purpose flour
1 oz. white onion
4 cloves garlic
2 cups dry red wine
2 tbsp. paprika
1/2 lb. button mushrooms
4 cups. Beef stock
1/2 lb. canned cannelloni beans
1/2 tsp. dried thyme
2 bay leaves
3 oz. carrots
1/4 cup parsley

Mince garlic and onions, dice carrots and chop mushrooms. Trim excess fat off the lamb shoulder and cut into bite-sized pieces. Chop bacon into chunks.

In a heavy bottom pan, render the fat off the bacon. Pour excess fat off. Sauté garlic and spices in the remaining fat. Add lamb meat and sauté until browned. Add onions, carrots and cannelloni beans and sauté for another 2 minutes. Add red wine and beef stock and bring it to a full boil, simmer for 1 hour or until fork-tender. Season with salt and pepper. Mix equal parts of flour and butter to create a roux. Use this roux to thicken the stew.

Submitted by: winosity