1. Pre-heat oven to 325 degrees.
  2. Season flour with ground fennel seed, dried thyme, salt and pepper to taste.
  3. Dredge Lamb shanks in seasoned flour, pat off excess.
  4. Brown Lamb shanks in large sauté pan with vegetable oil.
  5. Reserve Lamb shanks.
  6. In a medium sauce pan, brown diced Bacon.
  7. Add onions and fennel, then cook until translucent and softened.
  8. Add Guinness beef stock and bouquet of thyme and bay leaves.
  9. Bring to a boil.
  10. In a Dutch oven, place Lamb shanks and sauce.
  11. Cover and cook in oven for 4 hours.
  12. When done, remove Lamb shanks, then reduce residual braising liquid until thickened.
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