Season lamb chops with salt and pepper and dust with flour. Heat large oversafe pan with deep sides with olive oil. Brown lamb on both sides and set aside.
In the same pan, saute the onions, scraping the pan and adding a bit more olive oil if sticking too much. When the onions are golden, add the carrots and fennel and saute another 5 min. Add the garlic and saute for 1 min until fragrant. Add remaining ingredients and bring to a simmer.
Return lamb chops to the pan, cover and bake for about 2 hours until lamb is falling off the bone. Taste and adjust seasonings, serve with warm crusty bread.