|1.||Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.|
|2.||Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.|
|3.||Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with grape juice and add the garlic-onion mixture to the stock pot with bacon pieces, and beef stock. Cover and simmer for 1 1/2 hours.|
|4.||Add carrots, onions, potatoes, thyme, bay leaves to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.|
I used 2 Costco packages of lamb chops, cooked them with bone on, then removed meat from bone at the end.
I found this actually was a little thin, and at the end I added a roux of flour, butter, and broth to get it to the thickness I wanted in a stew.