Preheat the oven to 325°F (160°C).Season the shanks and sear in olive oil over medium-high heat.Remove the shanks and set aside.In the same saucepan, add the fennel, carrots and fennel seeds. Cook covered over medium heat for 10 minutes.Add the wine and cook for a few minutes.Add the remaining ingredients and the shanks; pour in enough water to cover the shanks. Bring to a boil, cover and cook for 2 hours.For a smoother sauce, strain and defat the cooking liquid and reduce to the desired consistency.Serve with risotto, egg pasta or mashed potatoes.

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4 x 10-13 oz (4 x 300-400 g) lamb shanks salt and ground black pepper 1/4 cup (60 mL) extra-virgin olive oil 1 medium fennel bulb, diced small 2 medium carrots, peeled, diced small 1 tsp. (5 mL) lightly crushed fennel seeds 1 cup (250 mL) white wine 1 cup (250 mL) beef broth 1 cup (250 mL) demi-glace sauce 5 italian tomatoes, diced