• In a large skillet, sauté the diced bacon over moderate heat for about 3-5 minutes or until lightly crisped. Scoop out and add to the crockpot. Save the bacon grease.
  
• Cut the lamb into 1 to 2 inch bite sized cubes and pat dry the with a paper towel. Season generously with the salt and pepper.
  
• Heat the bacon fat with a medium flame and sear the lamb in batches if needed. Add the olive oil as needed to make sure you have enough fat in the pan.

  The meat will need room to sear. If you add too much at once it will steam instead of brown. Refrain from turning over too soon. Let it brown first.

  Scoop out the cubes as each batch is browned and add to the crockpot. Repeat until all the cubes have been browned.
  
• In the same skillet using the same fat, saute the onions for 2 minutes and dump into the crockpot.
  
• Turn off the flame and add the wine to the skillet. Use a wooden spoon or spatula to scrape off all of those flavorful browned bits before pouring it into the crock pot.
  
• Add the tomato paste, garlic, thyme, rosemary, bay leaf & xanthan gum or chosen thickener if using to the crock pot. Add carrots and celery.
  
• Cover and turn the crockpot on low and leave it alone to cook for six to seven hours. If you are in a rush, set to high for four hours.

  In any case, turn to high for the last half hour to boil out the last of the alcohol (if there is any left).
  

Add sauteed Mushrooms to the crock pot 10 minutes before serving

• Wash and slice the mushrooms. Saute in butter and add to the crockpot pot. Don't skip this step. The buttered mushrooms are important to the finished flavor.
  
• Cover and let simmer for another 5-10 minutes.
• Give it a good stir, fish out the bay leaf if you used one and discard.

  Salt and pepper to taste or let everyone do it at the table.

  Serve in deep bowls with parsley sprigs, Parmesan or chives.