Pat lamb shanks dry and season with salt and pepper.
Heat oil and brown shanks well.
Transfer to plate.
Add onion, carrots, celery and garlic to pan and sauté until
Add tomatoes with juice, rosemary and thyme and cook,
stirring, one minute.
Stir in beans, water, and ˝ teaspoon each of salt and
Return shanks to pan and bring to a boil.
Transfer to a slow cooker and cook on low setting for 8
Transfer shanks to cutting board and coarsely shred meat.
Spoon the bean and vegetable mixture into large shallow
bowls, then top with lamb and sauce.
Garnish with chopped, flat parsley.