Trim fat and skin off lamb leaving only thin layer. Cut lamb in joint only to fit into small pot. Cover lamb with salt, pepper and flour all over. Brown in lamb fat. Put into tight pot. Adding salt, pepper, garlic, onion, tomato sauce, water almost cover. Simmer for 2 hours. Add celery, carrot, simmer 1 hour until lamb soft. Turn lamb occasionally.
To make gravy pour gravy off lamb. Add 2 tablespoons flour to 4 tablespoons of water; mix well to make thin paste. Add to gravy to thicken. Repeat if you want thicker gravy.
