1−1/2 pounds thickly sliced bacon,diced
6 pounds boneless lamb shoulder,cut into 2 inch pieces
1/2 teaspoon ground black pepper
1/2 cup all−purpose flour
1/2 teaspoon salt
3 cloves garlic,minced
1 large onion,chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions,cut into bite−size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Saute bacon in large frying pan,reserve fat and bacon.Put lamb,salt,
pepper and flour in large mixing bowl−toss to coat meat evenly.Brown meat in frying pan with bacon fat.Put 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 1/2 cup water and add the garlic−onion mixture to the stock pot with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender.Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.