Lamb and fennel ragu

Name: Lamb and fennel ragu
Prep time: 25 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 4 portions
Ingredients: 140 g brown onion; 130 g carrot; 130 g celery; 3 garlic cloves; 50 g extra virgin olive oil; 800 g boneless lamb shoulder; salt; ground black pepper; 100 g red wine; 6 anchovy fillets; ½ tsp dried chilli flakes; 1 tbsp fennel seeds; 300 g canned chopped tomatoes; 25 g tomato paste; 1 tsp dried rosemary; 1 tsp dried thyme; 50 g shaved Parmesan cheese; 1 - 2 sprigs fresh basil