Provençal Lamb Daube

Ingredients

• FOR THE STEW:
• 2-1/2 pounds Lamb Shoulder, Cut Into 1-inch Cubes
• 1 Tablespoon Salt
• 1 teaspoon Cayenne Pepper
• 1/4 pounds Slab Bacon, Cut Into 1/2-inch Dice, Nitrate-free
• 1 head (Small Head) Fennel, Cut Into 8 Wedges
• 3 Roma Tomatoes, Quartered And Seeded
• 1/2 An Orange, Peel On, Cut Into Thin Slices
• 3 cloves Garlic, Peeled And Thingly Sliced
• 7 Small Yukon Potatoes, Peeled And Cut In Half
• 3 Small Carrots, Peeled And Cut Into 1-inch Pieces
• 1 Medium Onion, Halved And Cut Into Thick Slices
• 2 stalks Celery, Peeled And Cut Into 1-inch Pieces
• 1/2 cups Taggiasche Or Other Small Black Olives, Pitted
• 1-1/2 cup Burgundy Or Similar Red Wine
• 1 cup Beef Stock, Or Low-sodium Stock
• Italian Parsley, Chopped For Garnish
• FOR THE SACHET:
• 1 teaspoon Fennel Seeds
• 1 teaspoon Black Peppercorns
• 1 teaspoon Coriander Seeds
• FOR THE BOUQUET GARNI:
• 3 sprigs Basil
• 1 Bay Leaf
• 2 sprigs Thyme
• 2 sprigs Rosemary