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1
Season the lamb with 2 teaspoons salt.
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2
Pour the flour into a rimmed dish.
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3
Dredge the lamb in flour, tapping off the excess.
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4
Heat 3 tablespoons of the olive oil in a large Dutch oven over medium heat.
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5
Add half of the lamb, and brown on all sides, about 6 to 7 minutes.
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6
Remove the cooked lamb to a plate, and repeat with the remaining lamb.
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7
Meanwhile, combine 3 tablespoons of the oil, the celery, onion, and garlic in a food processor and pulse to make a fine-textured paste or pestata.
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8
When all of the lamb has browned and been removed, pour 4 more tablespoons of oil into the Dutch oven over medium-high heat, and scrape in the pestata.
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9
Cook, stirring, until the pestata dries out and begins to stick to the bottom of the pan, about 10 minutes.
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10
Return the lamb to the pot, and stir to coat the lamb with the pestata.
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11
Pour the red wine over the lamb, and bring to a boil.
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12
Boil until the wine is reduced by about half.
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13
Add the carrots, rosemary, dried oregano, and tomatoes to the pot.
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14
Rinse out the tomato can with 1 cup of water and add that as well.
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15
Stir in the remaining 2 teaspoons salt.
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16
Bring to a simmer, cover, and cook 1 hour.
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17
Plop in the potatoes, cover again, and cook until the potatoes are almost tender, about 20 to 30 minutes.
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18
Uncover, and add the bell peppers.
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19
Cook, uncovered, until the bell peppers are tender and the sauce has thickened, about 20 minutes more.
