Agneau a’ la Bourguignonne

This method of simmering meat for several hours in wine tenderizes the tougher muscles of our grain fed lamb such as the shank, shoulder, or neck.
3-4 lb shoulder of Townsend grain fed lamb, cut into bite-sized pieces
all purpose flour (for coating)
8 oz lean smoked pasture raised bacon, chopped
salt & pepper
4 tbsp butter
1 lb mushrooms, large cut in half
1 lb very small onions peeled or 2 large cut into wedges
1 bottle Burgundy-style red wine or other heavy red wine
Bouquet Garni * see note
Pre heat oven 325 deg.
Roll meat in flour to coat. Fry the bacon in a Dutch oven. Add the meat and fry, stirring frequently, until golden an over.  Season with salt and plenty of freshly ground pepper and add the bouquet garni.
While stirring, slowly pour in the wine. Bring to boil, reduce heat and simmer. Cover Dutch oven and place in oven and slowly cook for 1 hr.
In a skillet melt the butter, add the mushrooms and onions and stir-fry over medium heat for approx.. 5 min and then add to the stew. Replace lid and continue to cook for another hr. Serve with boiled potatoes or long grain rice.
* Bouquet garni: 1 bay leaf, 2-3 fresh thyme sprigs, 5 fresh parsley sprigs, a few celery leaves. Tie together with butchers string or place all together in a wire mesh spice ball.