Esau’s Lamb

Brown the lamb in the oil in a large skillet. Transfer the lamb to a casserole and pour off most of the fat from the skillet.

Add the onions, garlic and celery to the skillet and cook, stirring, until onions are wilted. Sprinkle with the thyme and salt and pepper to taste. Add bay leaf and one cup of the stock. Bring to a boil, stir the mixture around,