Sardinian lamb with fennel

Name: Sardinian lamb with fennel
Ingredients: 1kg/2lb 4oz lamb (neck fillet or shoulder), cut into 6cm/2½in chunks; 1 tbsp plain flour; 1 tbsp fennel seeds, ground; pinch saffron, ground; 4 tbsp olive oil; 1 large onion, finely chopped; 4 garlic cloves, finely chopped; ½–1 tsp dried red chilli flakes, to taste; 2 pieces pared orange zest; 300ml/10fl oz dry white wine; 300ml/10fl oz lamb stock; 2 large tomatoes, skinned and roughly chopped; bouquet garni, made from 2 bay leaves, sprig parsley, sprig rosemary; 2 fennel bulbs; squeeze lemon juice (optional); salt and freshly ground black pepper; small bunch fresh parsley, finely chopped; small bunch fresh basil, shredded