In a large skillet, season the lamb with salt and pepper and cook on all sides in oil until browned, over medium-high heat. Place lamb in the crock pot. Add all other ingredients into the slow cooker, whisking the flour into the broth before adding it. Cook on high for 4 hours, or on low for 8 hours.. Pour beef broth, tomato puree and bay leaves into the pot, scraping the bottom to deglaze the caramelized bits on the bottom of the pot. Allow it to simmer for about 60 minutes. Once lamb is tender, add in remaining ingredients and cook for about 30 more minutes. If desired, add more salt and pepper.

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Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Place the olive oil and diced onions in a flameproof, ovenproof saucepan (See Note 3.) Gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Stir occasionally. Turn up the heat to high and add the chopped mushrooms.. Prep the Stew. Season - Generously season the lamb with salt and pepper to thoroughly cover all sides. Add Thickener - Add the flour and mix to coat the lamb. (Photos 1-2) Sear - Heat the oil in an oven-safe Dutch oven pan over medium heat. Add lamb and brown well, turning once, 2-3 minutes per side, until lamb browns.