Lamb stew

1) Heat a large Dutch oven with a tight-fitting lid over medium-high heat

Pour in enough oil to fill the pan about 1/2cm deep

Spread the flour out on a plate or piece of greaseproof paper

Season half of the lamb with one teaspoon of the salt and some pepper

Dredge the lamb in the flour and shake off the excess

Cook, uncovered, stirring only occasionally, until well browned, about eight minutes

Using a slotted spoon, transfer the lamb to a plate

Repeat with the remaining lamb

Discard the oil and wipe out the pan.<BR><BR>2) Preheat the oven to 140°C / gas mark 1

Return the pot to the stove and melt the butter over medium-high heat

Add the onion and cook, stirring, until lightly browned, about five minutes

Stir in the garlic and tomato puree and cook until fragrant, about two minutes. <BR><BR>3) Return the lamb to the pot, add the water or stock, and bring to a simmer

Using a piece of kitchen string, tie together the parsley, thyme and bay leaves and add the bundle to the pot

Stir in the remaining two teaspoons of salt and pepper

Cover and transfer to the oven

Stew the meat until tender, about 1 1/2 hours. <BR><BR>4) Remove the Dutch oven from the oven

Skim the fat from the cooking liquid with a ladle

Add the potatoes, carrots, celery and tomatoes, and bring to a simmer

Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about one hour

Remove and discard the herb bundle

Stir in the vinegar. <BR><BR>Divide among bowls and serve. immediately.