Served with boiled potatoes or rice, this lamb dish becomes an exquisite meal.

2 1/2 lbs lamb shoulder, cut into bite-sized pieces
flour for coating
8 oz lean smoked bacon, chopped
salt and pepper
ouquet garni made with 1 bay leaf, 1 thyme sprig and 5 parsley sprigs
4 Tbsp butter
1 lb button mushrooms
1 lb small pickling onions, peeled
1 bottle red Burgundy wine

1. Roll the meat in flour.

2. Fry the bacon in a heavy saucepan. Add the meat and fry, stirring frequently, until golden all over. Season with salt and plenty of freshly-ground black pepper, and add the bouquet garni.

3. Stir and slowly pour in enough wine to cover the meat. Bring to a boil, reduce heat, cover, and simmer for 1 hour.

4. In a skillet, melt the butter and stir-fry the mushrooms and onions over moderate to high heat for 5 mn. Add to the meat, replace the lid and cook for another hour.

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