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1
In a large bowl, combine 1/2 cup of the olive oil with the garlic, thyme and rosemary.
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2
Add the lamb and turn to coat.
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3
Let stand at room temperature for 2 to 3 hours, turning occasionally, or refrigerate overnight.
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4
Preheat the oven to 325.
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5
Scrape off the marinade and season the lamb with salt and pepper.
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6
Heat the remaining 1/4 cup of oil in a large enameled cast-iron casserole until shimmering.
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7
Working in 2 batches, sear the lamb over moderate heat until well browned all over, 8 to 10 minutes.
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8
Transfer to a platter.
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9
Add the onion, fennel and carrot to the casserole and cook over low heat, stirring, until lightly browned, about 6 minutes.
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10
Add the wine, parsley sprigs, lemon zest and bay leaf and boil until reduced by half, about 6 minutes.
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11
Return the lamb to the casserole, add the stock and bring to a boil.
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12
Cover and braise in the oven for 2 1/2 to 3 hours, or until the meat is almost falling off the bones; turn the lamb twice during cooking.
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13
Using a slotted spoon, transfer the lamb to a platter.
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14
Strain the cooking liquid, pressing the vegetables through the strainer.
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15
Skim off the fat and season with salt and pepper.
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16
Return the meat and the sauce to the casserole and keep warm.
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17
Meanwhile, in a mortar, crush the anchovy and garlic to a paste.
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18
Alternatively, mash the anchovy and garlic with the side of a large knife.
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19
Stir in the olive oil, olives, lemon juice, parsley and capers.
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20
Heat the oil in a medium saucepan.
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21
Add the shallots, garlic and thyme and cook over moderate heat until softened.
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22
Stir in the beans, add the water and salt and cook over low heat until tender, about 20 minutes.
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23
Drain the beans and spoon them into bowls.
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24
Spoon the lamb stew over the beans, top with the tapenade and serve.
