In a large shallow dish, combine the flour, salt, and pepper.

Add the cubed lamb meat, a few pieces at a time, and turn to coat thoroughly.

In a large skillet, brown the coated meat and sliced shallots in olive oil in batches.

Transfer the browned meat and shallots to a 5- or 6-qt. slow cooker.

Add red wine to the skillet, stirring to loosen any browned bits from the pan.

Bring the wine to a boil.

Reduce the heat and simmer, uncovered, for 1-2 minutes.

Pour the wine mixture into the slow cooker.

Stir in the beef broth, cubed potatoes, cubed sweet potato, carrot pieces, cubed parsnips, and minced garlic.

Cover the slow cooker and cook on low for 6-8 hours or until the meat is tender.

Stir in the mint jelly.

Sprinkle the cooked and crumbled bacon on top.

Optionally, sprinkle with minced fresh mint before serving.