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1
Season the lamb with 2 teaspoons salt.
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2
Spread flour on a plate, and dredge the lamb in flour, tapping off the excess.
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3
Heat the olive oil and vegetable oil in a large skillet or shallow Dutch oven over medium-high heat.
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4
Add the lamb, and brown on all sides, about 8 minutes.
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5
Remove the browned lamb to a plate.
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6
Add the onions, carrots, and garlic to the skillet or Dutch oven.
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7
Once they are sizzling, reduce the heat to medium and toss in the bay leaves.
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8
Cook until the garlic is fragrant, about 1 minute.
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9
Pour 1/2 cup of the white wine into the pot so the garlic doesnt burn.
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10
Return the meat to the pot, sprinkle with the oregano, and let cook over gentle heat until the meat juices are released, then dried up again, about 5 minutes.
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11
Pour in the remaining 1/2 cup white wine, bring to a simmer, then cover and cook until lamb is tender, about 1 hour.
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12
Check occasionally to make sure the lamb is still cooking in liquid.
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13
If not, reduce the heat to keep the bottom of the pan from drying up.
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14
When the lamb is tender, uncover and pour in the vinegar and the remaining teaspoon salt.
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15
Cook, uncovered, until the liquid is almost gone, about 5 minutes.
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16
Add the roasted-pepper strips, and cook until the flavors come together, about 5 minutes.
