The greek seasoning recipe in picture below, just mix everything together

Toss the lamb in some flour, seasoned with some of the above greek seasoning, shaking off any excess. I use 1 teaspoon seasoning per 4 tablespoons flour as a guide

Heat 1 tablespoon of the oil in large heavy saucepan over a medium-high heat. Brown off the lamb then remove from the pan and set aside

Heat the remaining tablespoon of oil in the pan and add in the chopped onion, carrot and celery. Cook for 5 minutes until the vegetables are just tender. Add the garlic and stir in for 1 minute

Uncover and let simmer for 30 minutes more. Season to taste adding salt, pepper & additional greek seasoning if required (you could add a handful of pitted olives at this point if you like) and serve with some crusty bread to mop up the sauce

Pour in the stock, chopped plum tomatoes, 2 tsp greek seasoning and oregano. Put the lamb back in the pan. Cover and bring to the boil, then reduce the heat to low and simmer for 30 minutes