Preheat the oven to 150C/350F/gas 4.
Place the cold water in a teacup, add the saffron strands and stir in. Set aside.
Heat the oil in the casserole, add the onion and lardons and sauté on a moderate heat until the onions are transparent and the lardons are starting to brown.
Add the carrots, stir in and continue to sauté for a few minutes.
Add the parsley, stir in and turn off the heat.
Place a generous knob of lard in the frying pan and heat until sizzling hot.
Add half the meat and sear until all sides are browned.
Place in the casserole and brown the remaining meat and add to the casserole.
Add the water and vinegar and bring to the boil.
Cover and place in the preheated oven for 2 hours or until the meat is tender.
Remove from the oven and, using a slotted spoon, transfer the meat and vegetables to the large bowl.
Press down with a spoon and return as much liquid as you can extract back into the casserole.
Add the tablespoon of flour to the saffron water and whisk in.
Pour this into the casserole, add seasoning, stir in and bring up to the boil. Continue boiling until the liquid has reduced by at least a half and you have a thick, rich gravy.
Return the meat and vegetables and heat through before serving.
