Eastover Lamb Stew

My friend Sherri and I hosted a Passover and Greek Easter Party on sunday. We called it Eastover and we had a lot of yummy Eastover foods to eat. Tabouli salad, hummus, falafel, olives, and lamb stew. (I kinda feel bad about eating lamb. I probably wouldn't eat it if I had to kill it myself. Perhaps I'll only eat lamb at Eastover from now on)
But for now, here is my recipe for lamb stew:

3lbs lamb for stew (for 4-5 people)
1 can veggie broth
1 large can of whole tomatoes
1/2 cup of red wine
1 cup of water (or enough to cover the meat)
1 tb of red wine vinegar
2 carrots
3 celery stalks
1/2 red onion
1 leek
2 cloves of garlic
2 big sprigs of rosemary
4 sprigs of thyme
Zest from 1 lemon and juice
1/2 cup of flour
2 tbs olive oil
Salt and pepper to taste

Preheat oven to 350° F. Flour and season the lamb with salt and pepper. Place 1 tbs olive oil in cast iron pot. Brown the lamb on both sides on medium heat. Take the lamb out and place the other tbs of olive oil in pot. Add veggies and cook for a couple of minutes. Then add the wine, veggie broth and 1 can of tomatoes. Bring to a boil, then add the red wine vinegar, rosemary, thyme, and lemon. Add a little more salt and pepper and place the lamb back in the pot. Put 1 cup of water in the pot or enough to cover the meat. Put the lid on and place in the oven for 2 1/2 hrs. until tender.