Here's how
1. Toss lamb in seasoned flour, shake off excess. Preheat oven to 180C. Cut celery diagonally into 2 cm pieces. Peel and trim carrots. Heat oil in heavy-based pan, cook lamb on both sides over medium-high heat until well browned. Remove from heat; drain on paper towels.
2 Place meat in 12-cup capacity greased baking dish. Top with celery, carrots, potatoes, thyme and parsley.
3 Add onions and garlic to pan and cook, stirring, until onion is soft. Add extra flour, stir 1 minute or until onion is coated. Add the stock, wine and tomato paste, stir over medium heat until mixture boils and thickens.
4 Pour sauce over lamb and vegetables. Cover with foil or lid. Bake for 1 1/4 hours or until lamb is tender.

Storage time: This dish can be cooked one day ahead and reheated. Store, covered, in refrigerator.

Hints: Use four medium carrots, sliced, in place of baby carrots. A whole loin of lamb may be purchased and cut into noisettes. A boned leg of lamb, cut into 3 cm cubes, may be used as a substitute.


Source: Casseroles and Pies (Murdoch Books)