Easter lamb with peas

Name: Easter lamb with peas
Ingredients: 1kg/2lb 4oz boned lamb shoulder, cut into large chunks; 150ml/5fl oz extra virgin olive oil; 2 onions, roughly chopped; 1 large carrot, sliced; 1 celery stalk, roughly chopped; 5 garlic cloves, crushed; ½ x 50g/2oz tin anchovy fillets; handful thyme sprigs; 1 red chilli, sliced; 250ml/9fl oz white wine; 25ml/1fl oz white wine vinegar; 250g/9oz fresh or frozen peas; 400g/14oz potatoes, cut into quarters; 200g/7oz cherry tomatoes, halved; salt and freshly ground black pepper; 6 portions fresh bread, to serve