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PdfPreheat oven to 325°C. Season lamb with rock salt, black pepper and thyme. Sear the lamb on all sides.
Remove meat from pot and sauté the chopped vegetables and carrots. Deglaze the pan with wine and add the lamb back to the pot and add the bone broth. Add water as needed to cover the lamb. Cover with foil and place the lid on and move entire pot to oven to cook for four hours.
Remove the pot from the oven. Remove any browned bits. Add the lamb back to the pot and set aside. Strain the broth. Add water as needed to have 2 cups of broth for soup or another braise.
Make the tzatziki by combining all ingredients in a bowl and starting to combine. Chill until ready to serve.
In a pan over high heat, sear the fennel wedges and dark caramelized on all sides. Seasoning to taste.
Toss cucumber slices with a teaspoon salt. Strain the broth, save the broth for soup or another braise and strain the liquid.
To serve, divide tzatziki between two plates. Top with a heaping portion of lamb, red onions and cucumber. Garnish with mint and flaky salt.