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1
Heat a large Dutch oven with a tight-fitting lid over medium-high heat.
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2
Pour in enough oil to fill the pan about 1/4-inch deep.
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3
Spread flour out on a plate or piece of waxed paper.
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4
Season half the lamb with 1 teaspoon of the salt and some pepper.
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5
Dredge in the flour and shake off the excess.
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6
Cook, uncovered, stirring only occasionally, until well browned, about 8 minutes.
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7
Using a slotted spoon, transfer the lamb to a plate.
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8
Repeat with the remaining lamb.
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9
Discard the oil and wipe out the pan.
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10
Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium-high heat.
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11
Add the onion and cook, stirring, until lightly browned, about 5 minutes.
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12
Stir in the garlic and tomato paste and cook until fragrant, about 2 minutes.
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13
Return the lamb to the pot and add the water or broth, and bring to a simmer.
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14
Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot.
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15
Stir in the remaining 2 teaspoons salt and pepper.
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16
Cover and transfer to the oven.
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17
Stew the meat until tender, about 1 1/2 hours.
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18
Remove the Dutch oven from the oven.
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19
Skim the fat from the cooking liquid with a ladle.
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20
Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer.
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21
Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about 1 hour.
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22
Remove and discard the herb bundle.
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23
Stir in the vinegar.
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24
Divide among bowls and serve immediately.
