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Trim the ends off the celery, onions and carrots. Chop the celery stalks, carrots and onions into rough sections. Add the chopped fresh rosemary and fresh thyme. Fry the vegetables and spices for 10 minutes.
Peel the carrots. For a hearty stew, make sure they are about 1 inch (2.5cm) in size. Larger vegetables will keep their consistency better when heated.  Consider peeling and cubing four small potatoes if you want an even heartier stew. You could also use turnips, parsnips or rutabagas in place of potatoes.  Loosen the browned lamb bits from the bottom of the pan as you heat the vegetables.