Springtime Lamb Stew - Bell Wine Cellars

Ingredients

• 2 1/2 pounds lamb shoulder blade chops, bone-in, trimmed of excess fat
• 6 slices thick-cut bacon
• 2 pounds Yukon gold potatoes, peeled, quartered
• 2 large onions, quartered
• 2 large carrots, peeled and cut into 1-inch segments
• 1 large celery root, cut into 1-inch pieces
• 3 heaping tablespoons pearl barley
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 quart of vegetable stock, warmed