Step 2. Add remaining Jingilli Extra Virgin Olive Oil to pan. Add onion, carrot, celery, garlic and thyme. Cook, stirring, for 8 minutes, or until onion is soft. Stir in flour and cook for a further minute. Gradually add stock, stirring, until combined. Add tomatoes, bring to boil. Season. Return lamb to pan and cover with a tight-fitting lid. Bake in oven for 1 hour, or until lamb is almost tender. Remove lid and bake for a further 30 minutes or until liquid is reduced and lamb is very tender.