Based on a Hairy Bikers recipe!
For two servings, cut 400g lamb neck fillet into large chunks and place in a bowl. Sprinkle over a ½ Tbs of plain flour
and a ½ Tbs crushed fennel seeds, season with a little salt and freshly ground black pepper and mix well to coat. Shake off
the excess flour and brown all over in hot olive oil, then transfer to a casserole dish. Fry a chopped onion, and 2 crushed cloves
of garlic until starting to soften, then add a couple of pieces of orange peel cut from an orange with a vegetable peeler, a couple
of peeled and chopped tomatoes and a pinch of dried chilli flakes. Pour in a glass of dry white wine (or dry white vermouth) together
with an equal amount of lamb stock, add a bay leaf or two, a sprig of parsley and some rosemary if you have it, bring to a simmer
and pour over the lamb in the casserole dish. Cover and bake in a 170°C oven for an hour. Meanwhile, trim a bulb of fennel,
saving the fronds, cut into 6 wedges and fry these in a little very hot olive oil until starting to caramelise around the edges.
Add to the lamb after it has been cooking for an hour, and continue cooking for another 20-30 minutes, uncovered, until the fennel
is tender and the sauce reduced. To serve, remove the orange peel and herb stalks and sprinkle over the chopped fennel fronds.
Accompany with couscous, garnished with a little parsley and toasted pine nuts.