Combine lamb and flour in plastic food-storage bag; shake to coat. Remove meat; tap off excess flour.
Heat oil in large skillet. Add lamb; cook until browned all over, about 6 minutes. Add onion and garlic; cook, stirring, 3 minutes. Add wine, broth, ketchup, potatoes, carrots, celery, peas, bay leaf, salt, pepper and thyme. Simmer, covered, 40 minutes or until lamb and potatoes are cooked through. Discard bay leaf. Makes 6 servings.