Dust lamb shanks with flour, pat off excess.

Heat oil in large braising pan over medium heat. Place lamb in pan; sear all sides until lightly browned, 8 - 10 minutes. Remove lamb; set aside. Discard all but 1 Tbsp. oil.

Add mirepoix and bay leaf; saute until slightly softened, about 4 minutes. Add wine; stir to deglaze, reduce by half to syrupy consistency, about 4 minutes,Add tomatoes, beans, lemon zest and lemon juice.

Return lamb to braising pan; pour broth over lamb. Bring to simmer; cover. Place pan on center rack of oven; braise 2 to 2 1/2 hours or until fork tender. Remove from oven; carefully remove lid to avoid steam. Remove and discard bay leaf. Stir in rosemary and thyme; salt and pepper to taste.

Place lamb on platter; cover with beans and sauce.