Syrah-Braised Lamb With Olives, Cherries And Endives

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1 cup pitted kalamata olives

3/4 cup dried sour cherries

2 bottles Syrah or other dry red wine

1 tablespoon extra-virgin olive oil

5 thick slices of applewood-smoked bacon, cut into 1-inch pieces

One 5-pound boneless lamb shoulder roast, tied

Salt and freshly ground pepper

1 cup beef stock, preferably homemade

8 garlic cloves, smashed and peeled

8 thyme sprigs

2 carrots, thinly sliced

2 medium onions, coarsely chopped

2 bay leaves

1 teaspoon black peppercorns

4 Belgian endives, halved lengthwise

2 tablespoons sugar

1 1/2 tablespoons fresh lemon juice

4 tablespoons unsalted butter, 3 softened

1/4 cup all-purpose flour

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