Lamb stew with brown lamb stock

Bone the lamb shoulder: cut the ribs off along the bones and keep them for stock; trim away large pieces of top fat.

Find and scrape along the flat blade bone, open the shoulder along the hook, cut through the joint and remove blade bone and hook; cut the meat into two ounce, 60 g portions.

Roast the bones about 30 minutes, spread with tomato paste, and roast about 10 minutes more.

Chop carrots and skin-on onions and crush garlic; roast them on the same tray 30 minutes.

Put bones and vegetables in a large pot, scrape in the tray bits, add thyme, parsley stems, bay leaf, cloves and black peppercorns, cover with water, bring to a boil and cook on low at least two hours.

Dice the stew carrots and onions and the candied orange peel.

Sear the lamb in olive oil with fleur de sel in a hot Dutch oven in three batches, not crowded.

Cook the carrots and onions on high for 5 minutes; season with salt, add tomato paste and cook 3 minutes more until almost caramelized.

Deglaze with chardonnay, add crushed garlic, thyme, bay leaf and pepper, and reduce by two-thirds.

Strain the solids from the lamb stock through a sieve.

Add crushed tomatoes, the orange, the seared meat and the stock; bring to a boil, cover and cook in a 300F, 150C oven for 3 hours.

Add the olives, return to the oven, turn the oven off and leave two more hours.

Lift the meat and olives onto a silicone-lined tray; reduce the sauce, skimming off impurities and fat.

Serve with steamed vegetables, couscous, pasta, rice or potatoes.