1.5 lbs chops or 1 lbs cubed Mutton
1 tbsp flour
1.5 tbsp olive oil
2 red onions, sliced
1 carrot, sliced
1/4 lb bacon, diced
2 garlic cloves, crushed
1/2 bay leaf
1/2 tsp finely chopped fresh rosemary
1 fresh thyme sprigs
1/4 bottle red wine
50 ml balsamic vinegar
hot chicken or vegetable stock
salt, black pepper

Heat the oven to 300F. Coat the meat in flour and shake off any excess. Heat half the oil in a wide, heavy pot (with a lid) and brown meat in batches. Scoop the meat out of the pot and set aside. Heat the remaining oil, add the onion, carrot and bacon or lardons and cook, stirring, until onions are soft, 10 minutes. Add the garlic and herbs and cook until fragrant, 1 minute. Add wine and vinegar, bring to the boil and simmer for 1 minute. Return the meat and pour in just enough stock so that the liquid is almost level with the meat, then cover the pot and put in the oven to braise for 2 hours. Check half way through cooking, adding more stock as needed. Add salt and pepper to taste, then serve hot with creamy mash potatoes or buttered pasta and steamed green beans.