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Preheat the oven to 375°F. Season the lamb liberally with salt and pepper, then dredge it lightly in the flour. Heat the olive oil in a lidded large deep skillet or flameproof casserole over medium-high heat. When the oil is shimmering, add the lamb (working in batches, if necessary) and brown evenly on all sides, 10 to 15 minutes. Remove the meat from the pan and discard the fat. (You can also do the initial browning in the oven; see the headnote for Lamb Pilaf with Cinnamon, page 412.)

Return the pan to the stove and add the butter, onion, carrots, and celery (you can add the garlic at this stage if you want a stronger garlic flavor in the dish). Cook over medium heat, stirring, until the vegetables soften and just begin to color, about 10 minutes.

Squeeze the orange juice into the pan, scraping to get all the browned bits off the bottom of the pan, then add the meat, garlic, and thyme. Stick the clove through one of the halves of the juiced orange, reserving the other; add it and enough stock to barely cover the contents of the pan. Bring to a boil, then lower the heat and reduce to a simmer. Cover and transfer to the oven.