Heat the oil in a large sauce pan over medium heat. Add garlic and shallots and sauté for
2 -3 minutes until soft and translucent.
Add fennel, season with salt and freshly ground pepper, sauté for 2-3 mins on each side.
Add broth and white wine, cover and reduce heat to simmer. Cook for 15 -20 minutes until tender and liquid has slightly evaporated.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
Remove fennel from sauce pan and set aside.
Add perogies in the sauté pan and stir until well coated.
Place perogies on a platter and top with braised fennel.
Garnish with lemon zest and fennel fronds.