Epaule de agneau provinciale | Townsend Fine Foods

Ingredients

• 2 lbs pasture raised lamb shoulder roast, cut into 2” chunks
• 3 tbsp oil
• ¼ lb smoked pasture raised bacon, cut into pieces
• 1 bag pearl onions, peeled
• 5 carrots, peeled, cut into large chunks
• ½ lb button mushrooms
• 3 tbsp flour
• 3 bay leaves
• 4-5 sprigs fresh thyme
• 1 ½ c dry red wine
• 1 ½ c homemade pasture raised lamb stock
• 2 tbsp Worcestershire sauce
• 2c flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¼ c shortening
• ¾ c milk