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Preheat the oven to 140c regular bake. Remove the lamb from the fridge 30 minutes before cooking, if you can.
Pat the lamb dry with paper towels, and season all over with salt and pepper. Heat 1 tablespoon of oil in a large frying pan over a high heat. When the pan is hot, fry the chops a few at a time so they end up crispy and brown on both sides. Transfer to a lidded casserole dish and repeat with the remaining chops.
Reduce the heat to medium and add the butter, onion, shallots and leek to the same pan. Cook, stirring, for about 10 minutes until soft and starting to turn golden. Add the garlic, rosemary and thyme and cook for another few minutes.
Add the wine (or stock), increase the heat and let it bubble for 30 seconds. Add the stock, bay leaves, tomatoes, tomato paste and cornflour mixture. Pour or spoon over the chops in the casserole dish, cover and cook in the oven for 3-4 hours (or transfer to a slow cooker and cook for 3-4 hours on high or 6-8 hours on low).
If you like, you can remove the bones from the meat before serving. Stir through most of the parsley and season to taste with salt and pepper.
Steam the vegetables until tender. Add olive oil or butter and remaining parsley, season with salt and pepper and toss to coat. Serve the lamb stew in large bowls topped with the vegetables.