Heat the oil in a frying pan over a high heat, then fry off the meat in batches, draining to a plate with a slotted spoon.
Add the onions and garlic to the pan and cook over a medium heat until golden. Add the fennel and fry for a further 3–4 minutes or until softened.
Return the veal to the pan and add the wine, stock, lemon rind, bay leaves and thyme. Bring to the boil.
Reduce the heat and simmer, covered, for a further 20–25 minutes. Season to taste and serve.