• Pat dry Lamb Chunks to remove any extra water. Season with salt and pepper. Sprinkle flour and toss well lamb pieces are well coated. ( If the lamb stews are pat dried well, flour will coat evenly).
• Heat 2 tbsp oil in a heavy bottom pan. Add Lamb chunks. Brown lamb chunks in two batches, without crowding the pan. Sear it for 2-3 minutes on medium high heat, then flip and cook for another 2-3 minutes.
• Keep aside the browned lamb pieces aside, covered so that they don't get dry.
• To the same skillet add chopped onion, garlic, and celery. Saute until onion has softened and a bit.
• Add tomato paste to the skillet and saute for one minutes on low heat.
• Deglaze the roasting pan with 1/3 cup of wine and 1/2 cup of beef stock. Scrap any brown bits stuck at the bottom. Let the mix simmer for 3-4 minutes for the alcohol smell to evaporate.
• Add browned lamb chunks, sauteed onion, garlic mixture, rest of the ingredients, remaining stock to the slow cooker. 
• Check the seasoning. Slow cook on low for 8 hours or on high for 4 hours. 
• Serve with crusty bread.

To cook on the stovetop

• To cook on the stovetop, use a thick bottom soup pot or dutch oven to brown lamb, and followed by onion, garlic, and celery.
• After deglazing the pot, add rest of the ingredients. First, cook on medium-high heat until the mix is on the verge of coming to a boil. Reduce heat, cover and cook on low for about 80-90 minutes. Alternatively, place it in the oven and cook until the lamb is fork-tender.