Confit of lamb with bean cassoulet

Ingredients

• 6 tbsp olive oil
• 1 lamb shoulder, off the bone, bones reserved
• 1 onions, finely chopped
• 2 carrots, cut in half lengthways
• 1 small red chilli
• 1 heads garlic, rinsed under water to remove papery skin
• 1 tbsp balsamic vinegar
• 350 ml red wine
• 4 sprigs rosemary
• 1 bay leaves
• 2 cans tomatoes, drained
• 100 g lentils
• 1 small tinned cannellini beans
• 1 small tinned borlotti beans
• 1.25 litres stock, preferably lamb
• 1 tsp Dijon mustard, or English mustard
• 1 lemons, juice and grated zest
• 0.5 tsp sugar
• 1 pinches black pepper