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