Braised Lamb in Red Wine

Total time: 2 hours
    Slow-cooking lamb in wine is typical all over France.  This uses red wine, similar to the version made in Avignon.  The original is slowly baked for 5 hours in a 350F (180C) oven; I opted for a slow braise on the cook top.  After 2 hours the flavors have blended perfectly and the lamb melts in your mouth.

 Ingredients:

• 14oz (420gr) lamb, shoulder or leg  pieces are fine, buy a bit more if there is bone - but the bone adds flavor
• 1 onion
• 4 shallots
• 4 cloves garlic
• 3oz (90gr) bacon
• 2 tsp olive oil
• 1 cup (8oz, 240ml) red wine, something hearty - Cote du Rhone, Cabernet Sauvignon
• 2 tsp beef paste, granules or 1 stock cube
• 2 tsp dried rosemary  or fresh
• 2 tsp dried thyme
• 2 tsp dried parsley
• 4 bay (laurel) leaves

 Instructions:

• Roughly chop bacon.
• Cut onion into quarters, then slice. 
• Slice shallots. 
• Mince garlic. 
• Cut lamb into 1 1/2" (4cm) pieces and trim excess fat.
• Heat oil in a heavy pot or Dutch oven with tight-fitting lid.  Add bacon and sauté until starting to get crisp. 
• Add onion, shallots, garlic and sauté until tender. 
• Add lamb and lightly brown. 
• Add all remaining ingredients and bring to a boil. 
• Cover, turn heat to low and braise for 90 minutes. 
• Serve lamb with onions/shallots and pan juices.