In a large skillet, heat the EVOO, 2 turns of the pan, over high heat. Add the lamb and brown it, without stirring, about 5 minutes. Stir; cook for 2 minutes.
Lower the heat to medium-low; add the fennel seeds and crushed red pepper. Stir in the onion, garlic and rosemary; cook for 5 minutes. Add the orange zest and bay leaf. Stir in the tomato paste for 1 minute. Pour in the wine; cook until reduced by half. Stir in the stock, then the tomatoes. Cook until thickened, 30 minutes. Discard the zest and bay leaf.