Ingredients:

Bone-in lamb leg, cut into 2-inch pieces (about 3 lbs)
Onions - 2, diced
Carrots - 3, peeled and sliced
Celery stalks - 2, chopped
Garlic cloves - 4, minced
Potatoes - 3, peeled and cubed
Diced tomatoes - 1 can (14 oz)
Beef or chicken stock - 4 cups
Fresh thyme - 2 tsp
Fresh rosemary - 2 tsp
Bay leaves - 2
Salt and pepper
Olive oil
Fresh parsley, chopped for garnish
Green peas - 1 cup (optional)

Instructions:

Brown the Lamb: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the lamb pieces with salt and pepper, and brown them in batches. Once browned, set them aside.

Sauté the Vegetables: In the same pot, add onions, carrots, and celery. Sauté until the onions are translucent. Add garlic and cook for another minute.

Deglaze and Combine: Pour in a bit of the stock to deglaze the pot, scraping up any browned bits from the bottom. Return the lamb to the pot. Add the potatoes, diced tomatoes, remaining stock, thyme, rosemary, and bay leaves. Stir to combine.

Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.

Final Touches: If using, add the green peas in the last 30 minutes of cooking. Check for seasoning and adjust with salt and pepper as needed.

Garnish and Serve: Discard the bay leaves. Serve the stew in bowls, garnished with chopped fresh parsley.

This stew, as shown in the image, is a comforting and hearty meal, perfect for a chilly evening. The long simmering time allows the flavors to meld beautifully, creating a depth of flavor that's both rich and satisfying.