In a large Dutch oven, cook the diced bacon over medium heat for 8-10 minutes until it becomes crispy and golden brown.

Toss the lamb shoulder cubes in plain flour, seasoning them with salt and black pepper before searing.

In the same pot, add the lamb in batches to sear for about 3-4 minutes until browned.

Reduce the heat and sauté the chopped onion for 3-4 minutes, then add the minced garlic and sauté for an additional minute.

Pour in water to deglaze the pot, scraping up all the golden bits before adding back the bacon and lamb.

Add beef stock, sugar, diced carrots, cubed potatoes, quartered onions, dry white wine, dried thyme, and bay leaves to the pot.

Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 2 to 2.5 hours.

Remove the bay leaves, adjust seasoning, and allow the stew to sit off the heat for 15-20 minutes before serving.