Heat oven to 300˚ F.
Remove most of the fat from each shank and then scrape the meat away from the bone to loosen it. Make two deep incisions in each joint and insert a sprig of rosemary and a sliver of garlic wrapped in half an anchovy fillet into each incision. Season the meat with salt and ground black pepper.
Heat the duck fat or olive oil in a heavy sauté pan or casserole and sauté the lamb until it is well browned on all sides. Remove the lamb shanks from the pan.
Next add the bacon and cook until crisp, then add the carrots, celery, leek, onion, and garlic and cook over high heat until slightly browned. Add the red wine to the pan and bring to a boil, stirring for a minute or two. Add the stock, herbs, and orange peel to the pan, then place the lamb shanks on top. Cover and cook in the oven for 2 1/4 hours.
Remove from the oven and add the tomato fondue, cannellini beans, herbs, and enough stock to half-cover the beans. Cover and simmer for another 3/4 –1 hour.
When the lamb has finished cooking it should be falling off the bone. Remove the thyme, bay leaves, and orange peel. Taste and adjust the seasoning.
Serve the lamb shanks in a hot, deep dish with the beans and vegetables poured over and around. Garnish with sprigs of fresh rosemary and thyme.
Excerpted with permission from Forgotten Skills of Cooking: 700 Recipes Showing You Why the Time-Honored Ways Are the Best by Darina Allen. © Darina Allen. Published by Kyle Books. Photographs © Peter Cassidy.