If using fresh lamb, brown in Dutch oven with oil or drippings. Remove lamb and set aside.
Saute onions and garlic in oil and drippings, until onions are tender. Return lamb (add leftover lamb) to Dutch oven and sprinkle with flour. Stir well.
Stir in broth and other items except vegetables. Bring to a boil, cover, reduce heat and simmer for 30 minutes. Add vegetables. If needed, add additional broth to cover vegetables. Cover Dutch oven and simmer 20-30 minutes or until vegetables are tender. Remove bay leaf and serve.
I served it over Quinoa that was left over from the day before. But I bet it would be great with barley in it, or over noodles.
Other ideas to add as vegetables: pearl onions, turnips, celery, peas (add peas in last 5 minutes only).
If the stew liquid is too thin, thicken it with a mixture of 1 Tbsp water and 1 Tbsp thickening agent (cornstarch, flour, potato starch). Heat to a boil.