Lamb with Fennel from Sardinia

Method

1. Place the lamb in a large bowl. Season it with salt and pepper, then sprinkle the flour, fennel, and saffron over the top. Turn the lamb to ensure it is evenly coated.
2. In a large casserole dish, heat a tablespoon of oil. Add the lamb and sear on all sides until a deep brown crust forms. If necessary, do this in two batches to avoid overcrowding the pan, which can prevent proper browning.
3. Remove the lamb from the casserole and set it aside. If needed, add a bit more oil and sauté the onion over low heat until it becomes soft and translucent. Add the garlic and cook for an additional minute or two, then stir in the chilli flakes and orange zest.
4. Increase the heat and pour in the wine, stirring to deglaze the pan and lift any browned bits from the bottom. Return the lamb to the casserole, then add enough stock to just cover the lamb. Include the tomatoes and the bouquet garni.
5. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for one hour.
6. While the lamb is cooking, prepare the fennel bulbs. Trim the tops, removing any fronds and setting them aside. Cut minimally from the bases, then slice each bulb in half lengthwise. Cut each half into three wedges lengthwise, ensuring they hold together even if the outer layers separate from the root. Heat the remaining olive oil in a large frying pan and fry the fennel until caramelized around the edges. Set aside.
7. After one hour of cooking, add the fennel to the lamb. Continue to cook uncovered for an additional 20 minutes, until the fennel is very tender and the liquid has reduced slightly. Taste and adjust the seasoning, adding lemon juice if desired.
8. To serve, remove the orange zest and bouquet garni. Stir in the parsley and basil, allowing the dish to rest off the heat for 2 minutes. Finely chop the reserved fennel fronds and sprinkle them over the casserole. Serve in large, shallow bowls.