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Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Cook lamb in batches for 3 to 5 minutes, until browned on all sides, removing each batch to a plate as it browns. Reduce heat to medium. Add onion to saucepan and cook, stirring for 2 to 3 minutes, until softened but not brown. Add flour, then cook, stirring for 1 minute. Gradually stir in wine, stock and tomato paste. Return lamb to saucepan, along with any juices that have accumulated on the plate. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer covered, for about 1 to 1-1/2 hours, until lamb is tender. Sauce should not be thick so add some water to thin if necessary. Five minutes before lamb is ready, stir in garlic. Taste and adjust seasoning if necessary. Serve the lamb in wide bowls with braised vegetables.
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