Lamb Stew

Position oven racks such that you can fit a large Dutch oven or similar overproof pot with a lid inside. Preheat to 350°F.

Pat the lamb dry and transfer to a large bowl. Toss first with 1 tablespoon salt and 1 teaspoon pepper, then sprinkle ¼ cup of the flour over the top and toss once more to coat. Set aside.

Heat a large Dutch oven or similar over medium heat. Add the bacon and cook until the bacon is crisp and the fat has rendered, about 4 minutes. With a slotted spoon, transfer to a large plate, leaving the drippings in the pot.

Increase the pot heat to medium high. Add part of the lamb cubes to the pot in a single layer, ensuring they do not touch. Brown on all sides, then transfer to the plate with the bacon. Repeat with the remaining lamb, cooking it in batches (I needed 3 batches total). Each batch should take around 5 minutes. If at any point the pot becomes dry, add the canola oil as needed. Discard any excess flour at the bottom of the bowl.

Add the onion and cook until beginning to soften, about 4 minutes. Add the garlic and cook 1 minute.

Stir in the tomato paste and cook for 1 minute. Pour in the wine, stirring to scrape up any bits stuck on the bottom of the pan. Let simmer until reduced by about approximately half, 1 to 2 minutes.

Return the lamb and bacon to the pot, along with any juices that have collected on the plate.

Add the beef stock, thyme bundle, and the remaining 1 ½ teaspoons salt and 1 teaspoon pepper. Bring to a boil.

Let the stew simmer for 5 minutes, then stir in the potatoes and carrots.

Cover the pot and bake until the vegetables and lamb are super tender, about 1 ½ hours.

In a small bowl, mash the remaining 2 tablespoons of flour with the butter. Stir into the stew and simmer for 3 to 4 minutes to thicken it further. Stir in the red wine vinegar.

Remove the pot from the heat. Stir in the peas and parsley. Taste and adjust the seasoning as desired; depending upon the saltiness of your beef stock, you may need a few big pinches of salt.