Roast lamb stew with garlic and rosemary

Name: Roast lamb stew with garlic and rosemary
Prep time: 15 min
Cook time: 2 h 55 min
Total time: 3 h 10 min
Cuisine: European
Ingredients: 2.5kg boneless lamb shoulder, trimmed, cut into 7cm chunks; 2 onions, each cut into 8 wedges; 3 carrots, cut into 5cm chunks; 3 celery stalks, cut into 5cm chunks; 1 tbs extra virgin olive oil; 1 cup (250ml) dry white wine; 2 cups (500ml) lamb or beef stock; 2 tbs tomato paste; 1/3 cup (80ml) balsamic vinegar; 6 garlic cloves, very thinly sliced; 2 long rosemary sprigs, leaves picked; 2 fresh bay leaves; Roughly chopped flat-leaf parsley leaves, to garnish