Preheat oven to 325° F.
Combine the flour, salt, and pepper. Dredge the lamb in the flour
mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on
all sides until golden, 3 to 4 minutes per side. (For braising
directions, see page ) Remove the lamb and set aside. Add the
shallots, garlic, cloves, and allspice and cook until the mixture is a
rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a
wooden spoon, scrape any brown bits from the bottom of the pot. Return
the lamb to the pot, cover tightly, and transfer to oven. Cook until the
lamb is fork-tender, 2 ½ to 3 hours. Place the lamb on serving dishes
and put the pot over moderately high heat. Add the olives, orange zest,
and orange juice and bring to a simmer. Reduce the liquid until slightly
thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the
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