Preheat the oven to 165℃.

Start by frying the bacon lardons in a large oven proof casserole pot over a medium heat for a few minutes.

Once the bacon starts to go golden and crisp, add the diced onion and chopped thyme then cook for a few more minutes until softened.

Add the chopped garlic and cook for one more minute before adding the butter. Once melted, add the plain flour, stir well and continue to cook for a minute.

Pour in the red wine and stir well. This should lift any of the sticky bits from the bottom of the pan. Cook for a few minutes.

Pour in the lamb stock, add the tomato purée and bay leaves. Stir well.

Add in the diced lamb, followed by the vegetables and potatoes.

Season well, then bring to the boil.

Once boiling, place the lid on and put it in the oven for an hour and a half.

The lamb should be tender, the potatoes and vegetables should be cooked.