Preheat oven to 350F. In a shallow dish, combine flour, salt and pepper. Roll lamb pieces in the flour mixture and shake off excess.

Heat 1/2 tbs of the oil in a Dutch oven or heavy ovenproof skillet over medium-high heat. In two batches, brown the lamb on all sides, about 8-10 minutes per batch, using the remaining 1/2 tbs oil for the second batch. Remove lamb to a bowl and set aside. Reduce heat to medium, add onions, carrots and celery to pan and cook, stirring, until softened, 3-5 minutes. Add garlic and cook until aromatic, about 30 seconds.

Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add reserved lamb and return to a simmer. Cover and bake for about 1 1/2 hours, or until the lamb is tender, turning the meat once after 45 minutes. Discard the bay leaf, taste and adjust seasonings.

The recipe can be prepared ahead. Cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw, if necessary, and heat on stovetop or in a 350F oven for about 30 minutes. Sprinkle with parsley and serve.