Cut the lamb into pieces approx. 3 cm in size. Cut the bacon into fine strips no longer than 4 cm. Cap the onions and garlic cloves at both ends, peel and cut into small pieces.
Heat the sunflower oil in a casserole, add the strips of bacon and fry until they are fragrant. Add onions and garlic and fry well until translucent. Add the lamb in 3 portions and fry well all over. Salt and pepper. Dust the meat cubes with the flour and let it take on some color. Deglaze with the water and dissolve the chicken stock in it.
Mix everything well and let simmer with the lid on for 1 hour. After about 30 minutes pour in the red wine and season the sauce with the cinnamon. Stir in the tomato paste and herbs. Simmer with the lid on. Take off the lid towards the end and reduce the sauce until creamy.
In the meantime, wash, peel and cut the potatoes into bite-sized pieces. Cook in 1 liter of salted water until cooked. Pour the water into another saucepan, add olive oil, salt, pepper and parsley leaves, mix well and keep warm with the lid on.
Cap the beans at both ends and blanch them in the boiling potato water for 6 minutes. Strain the water and add the beans with the remaining ingredients and keep warm.
Garnish the serving platters, cutting the olives / grapes in half lengthways. Place, serve and enjoy the finished lamb ragout, potatoes and beans.