Heat oil in a large saucepan; cook lamb, in batches, until browned. Remove from pan.

2 Cook onion and garlic in same pan, stirring, until onion softens. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually add the water, stock and wine; stir until mixture boils and thickens.

3 Return lamb to pan with tomatoes, paste, bay leaves and rosemary; bring to the boil. Reduce heat; simmer, covered, 30 minutes.

4 Add celery, beans, carrots and mushrooms to pan; simmer, covered, 30 minutes or until vegetables are tender. Add peas; simmer, uncovered, until peas are just tender.

5 Remove and discard toothpicks from lamb. Serve navarin topped with parsley.