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1
Preheat the oven to 300.
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2
Heat the oil in a large enameled cast-iron casserole.
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3
Season the lamb with salt and pepper, add to the casserole and sear over moderately high heat until well browned all over, about 20 minutes.
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4
Transfer to a plate.
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5
Add the onions, carrots, celery and garlic to the casserole and cook over low heat, stirring, until the vegetables start to brown, about 8 minutes.
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6
Raise the heat to high, add the tomatoes and boil until the juices evaporate, about 4 minutes.
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7
Add the wine and boil for 3 minutes.
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8
Add the chicken stock, parsley, thyme, marjoram and orange zest and bring to a simmer.
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9
Return the lamb to the casserole, cover and bake for about 4 hours, or until the meat is very tender and falling off the bone.
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10
Transfer the lamb to a platter and discard the herbs and zest.
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11
In a food mill or food processor, puree the sauce.
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12
Transfer to a bowl and let stand for 10 minutes, then skim the fat from the surface.
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13
Season the sauce with salt and pepper and return it to the casserole along with the lamb.
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14
Drain and rinse the beans.
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15
Transfer them to a saucepan and add 2 quarts of water.
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16
Put the chopped celery, onion, carrot, marjoram, bay leaves and peppercorns in a large square of cheesecloth and tie with a string.
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17
Add to the beans and bring to a boil over high heat.
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18
Reduce the heat to low and simmer until the beans are tender, about 2 hours.
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19
Rewarm the lamb in the sauce.
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20
Drain the beans, discarding the cheesecloth bundle, and transfer to a bowl.
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21
Add the orange juice, olive oil and orange zest to the beans, season with salt and pepper and stir in the salad greens and sliced celery.
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22
Spoon the lamb sauce into 4 shallow bowls and mound the bean salad in the center.
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23
Top each salad with a lamb shank and serve at once.
