Units Scale

2 tbsp. lard (preferred) or vegetable shortening
4 oz. salt pork, cubed
1 medium yellow onion, peeled and chopped
10 medium cloves garlic, peeled and minced2 lb. pasture-grazed lamb shoulder (have butcher cut into medium pieces)
8 small artichoke hearts, quartered
1 fennel bulb, sliced
1 tbsp. flour
2 tbsp. tomato paste
1 cup red wine
2 cups lamb stock (preferred) or water
4 sprigs fresh thyme
3 sprigs fresh rosemary
Salt and freshly ground black pepper
2 bay leaves
6 medium carrots, peeled, trimmed, and sliced
1 cup picholine or other good French or Italian green olives

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Heat lard in a heavy pot over medium-high heat. Add salt pork and cook, stirring, until golden, about 5 minutes. Reduce heat to medium, add onions and garlic, and cook, stirring often, until soft, about 5 minutes.
Stir in lamb and cook until no longer pink, about 5 minutes. Add flour and cook, stirring often, until juices thicken and flour loses its raw flavor, about 10 minutes.
Add tomato paste, wine, thyme, rosemary, and salt and pepper to taste and simmer for 5 minutes.
Add 2 cups lamb stock (preferred) or water and bay leaves, bring to a simmer, and cook, stirring often, until lamb is tender, about 1 hour.
About 30 minutes before lamb is finished cooking, stir in carrots, artichokes, fennel and olives. Before serving, skim any fat from liquid and serve.