Preheat oven to 350℉.
Season the lamb with salt and pepper.
Sear the lamb in hot oil in a rondeau pan.
Remove and place in a 6" hotel pan.
In the same rondeau, brown all of the vegetables.
Add the wine and reduce by half.
Add the stock, bay leaves, and mole. When the mole dissolves, pour the mixture over the lamb.
Cover the lamb with foil and place in a 350° oven for 4 hours or until tender.
Remove from the liquid and cool.
Strain the vegetables out of the liquid, then reduce the sauce by ¼.
Pull the cooked lamb apart, removing most of the fat.
For the orange salsa, mix all ingredients together.
For the labneh-mint sauce, mix all ingredients together.
To assemble, place 1/16 of the braised lamb on a warm tortilla, top with orange salsa, and labneh-mint sauce.