Start by pouring yourself a large glass of wine. Cut the lamb into 2cm dice (you can also ask your butcher to this for you). Wash, peel and dice the onion, carrot and celery sticks. Place the lamb, diced veggies, bouquet garni, orange zest, and half of the olive oil in a deep marinating dish. Add the rest of the bottle of wine (approximately 500ml). Season lightly with sea salt and a turn or two of black pepper. Mix everything well and allow to marinade for at least 12 hours.  

The next day, drain everything and reserve the liquid. Start by frying the bacon lardons in the remaining oil. Do this slowly so that the lovely smoky fat renders out of the bacon. 

In the meantime, season the flour and lightly dust the meat in the flour. Add the meat to the pot and brown. Add the veggies and fry with the meat. Crush the garlic and add to the pot. Fry for another minute or two and add the liquid part of the marinade. bring to a very light simmer, and do so for about two hours. 

Serve immediately with plain steamed potatoes.