Heat olive oil in a Dutch oven over medium heat. Add lamb pieces and brown on all sides.

Remove lamb and set aside. In the same pot, add onion and garlic, cooking until softened.

Add carrots, celery, and potatoes, stirring for a few minutes.

Return the lamb to the pot and add broth, red wine, thyme, rosemary, and bay leaves.

Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until lamb is tender.

Add green peas during the last 10 minutes of cooking. Season with salt and pepper to taste.