Heat a large dutch oven over high heat. While pan heats, season the cubes of lamb with 1/2 teaspoon of the salt.
Add the olive oil to the hot pan, then brown the lamb in batches, developing a thick golden crust on at least 2 sides of each cube.
When all the lamb has been browned, pour off all but 1 tablespoon of fat remaining in the dutch oven.
Lower the heat to medium, and add yellow onions and fennel. Saute, stirring to loosen brown bits from the bottom of the pan, 3-4 minutes.
Add the garlic and saute 1 minute further. Add the red wine, bring to a simmer, and reduce by half, 2-3 minutes.
Cut the orange zest into 1-inch-wide strips, then add the tomato paste, Furmano's Crushed Tomatoes, orange zest, anise, ground cinnamon and remaining 1/2 teaspoon salt.
Stir together, bring to a boil, reduce to a simmer, and cover.
Simmer, stirring occasionally, for about 2 hours, until lamb is falling-apart tender. Uncover pot and continue to simmer, pressing lamb against side to help it fall apart, for 30 minutes, until ragu is thick and rich.
Dish may be prepared to this point a day or more ahead of time and refrigerated until serving. Refrigerated ragu may be easily de-fatted.
To serve, bring a large pot of water to a boil and cook pappardelle according to package directions. Reheat ragu and stir in 1/2 cup of pecorino. Drain pasta and toss with half of the ragu, serving remaining ragu and pecorino on the side.