Lamb Fricassee Wrapped in Spinach

1 small onion , unpeeled but quartered

1 carrot , halved

1 celery stick, halved

4 whole cloves garlic

2 bay leaves

250g fresh tomatoes

50ml extra virgin olive oil

1 tbsp roughly chopped sage

2 tbsp olive oil

500g shoulder of lamb , cut into small even pieces

1 onion , finely sliced

2 cloves garlic , finely chopped

1 stick celery , finely sliced

1 carrot , finely diced

small fennel , finely sliced

100ml white wine

450ml chicken stock

Peel and juice from 1 lemon

50g unsalted butter and extra for greasing

50g plain flour

500 g spinach , stalks removed

4 large courgettes , trimmed

3 tbsp olive oil

1 aubergine , very finely chopped

2 garlic cloves, finely chopped

1 tbsp finely chopped thyme leaves

red pepper , skinned and very finely chopped

2 tbsp finely grated parmesan

2 tbsp fresh white breadcrumbs

Confit of lemon rind, julliened

Basil leaves

salt and pepper