Heat EVOO in a Dutch oven over medium-high heat. Pat lamb very dry and add to very hot pot; brown a minute or 2 without stirring. Then break up meat and continue to brown and crumble a few minutes more. Add in onions, carrot, garlic and Fresno chili. Season with salt and liberal amount of black pepper; soften 5 minutes more then add bay, orange zest, rosemary and tomato paste. Stir a minute then deglaze pan with wine. Add stock and milk, reduce heat to low simmer and cook 45 minutes, stirring occasionally.