Lamb Stew

Lamb shank, boiled (I also added in 2 other leg bones I had in the freezer)
Natural, uncured maple bacon, diced and fried
Flour
2 med. yellow onions, diced
4 cloves garlic, crushed and minced
4 med. carrots, sliced
6 celery stalks, sliced
4 red potatoes, diced
Peas
Sea salt
Black pepper
White pepper
Bay
Thyme

Boil meat and bones and large stock pot 4-6 hours. Take bones out of stock. Dice partially frozen bacon, cook in saute pan over med-low heat until crispy; add onions. Drain bacon fat into separate pot and stir flour in grease, over low heat to make roux; add to stock. Add veggies and seasonings. Simmer until ready to serve.

**This is a good, old-fashioned, heavy winter-time dinner. I think this may just be what the term "comfort food" was coined to describe...