Lamb Stew and Vegetables
Peel onion and garlic and finely chop. Peel potatoes, carrots and celery root and cut into cubes.
Rinse lamb, pat dry and cut into bite-size cubes. Heat oil in a pot or roasting pan and sear lamb on all sides until brown. Add vegetables and saute until lightly browned. Stir in tomato paste and deglaze with wine. Add some broth and season with salt and pepper. Simmer partially covered for 1.5 hours. Stir occasionally and add broth as needed. Add herb bouquet to the the pot and simmer for another 15 minutes.
Season to taste and serve the stew in deep plates.