Rough chop the fennel and shallots and place in the bottom of a large roasting pan.
Rub the sugar and seasoning well into the roast and place on top of the vegetables.
Roast at 350 degrees for 40 minutes and then spread the jelly over the top and add a bit of water, if needed, and cook at 425 degrees for another 10 minutes.
Let rest for 20 minutes.
Slice and serve with small rolls for sandwiches or on it own with vegetables on the side.