Food Around the World - Lamb Daube

This recipe reminds me of a cafe meal I had in Lille. The only table left was at the back of the restaurant, that was otherwise filled with locals. Once I tasted my meal, I knew why.
Marinade the lamb the day before for a depth of flavour and a tender succulence to the meat.

Marinade
375ml good red wine
1 onion thickly sliced
2 cloves of garlic
1/2t black peppercorns
1/2t coriander seeds
1T olive oil
50ml freshly squeezed lemon juice
8 sprigs of fresh thyme
4 sprigs of fresh rosemary
2 bay leaves

1kg lamb neck, trimmed
1T olive oil
250g streaky bacon, sliced
1 red onion, roughly chopped
150ml vegetable stock
1T flour

Mix all the ingredients for the marinade and leave overnight in the fridge to infuse into the lamb.
Before cooking, remove from the fridge and return to room temperature. Take the lamb out of the marinade and pat dry. Reserve the marinade.
Preheat the oven to 180C.
In a large saucepan heat the oil and fry the red onion and bacon. Remove from the pan and brown the lamb in batches. Place in a casserole dish together with the onion and bacon.
Strain the marinade and add to the saucepan, together with the flour and stock. Bring to the boil. Pour over the lamb and add the garlic, bay, rosemary and thyme from the marinade to the casserole dish.
Cover with foil and bake for 3 hours.
Increase the oven to 170C, uncover the casserole dish and bake for another hour.
Serve with boiled new potatoes and green beans.