For garnish:
Zucchini -
Carrot -
Mushrooms -
Butter -

1. Cut the lamb into 3-4cm cubes, sprinkle with salt and pepper. Mince the onion and bacon.

2. Heat some olive oil in a pan and fry the lamb. Do not brown the surface too much. Remove the lamb from the pan.

3. Heat some more olive oil in the same pan, and fry the onion and bacon until tender. Add the lamb again. Pour in the white wine and allow it to flame to remove the alcohol. Add the stock, cover and cook for approximately one hour.

4. Add the heavy cream to (3) and season with salt and pepper. Again, remove the lamb from the pan. Beat the egg yolks and add a small amount of heavy cream. Over very low heat, gradually stir in the egg yolk mixture to the sauce. Put the lamb back in the pan.

5. Cut the vegetables into bite-sized pieces and boil. Saute them in butter and season with salt and pepper. Serve the stew along with the vegetables on a dish.