Directions:
Preheat oven to 375°.
In large stockpot, cover beans with water and bring to a boil over high heat 2 minutes. Remove from heat and let stand 30 minutes. Stir and remove skins. Cover and continue cooking 15 minutes; drain.
In large plastic bag, combine flour, 2 teaspoons salt and pepper over lamb. Close bag and shake. In 12-inch skillet, heat 2 tablespoons Olive Oil over medium-high heat and cook onion, fennel and carrot 6 minutes or until lightly browned. Remove and set aside.
In same skillet, heat remaining 1 tablespoon Olive Oil over medium-high heat and brown lamb, in two batches; drain. Remove lamb from skillet to large roasting pan. Stir in wine to skillet and bring to a boil over high heat 1 minute. Stir in broth, tomatoes, vegetables and remaining 1/2 teaspoon salt. Continue to boil. Pour mixture over lamb. Stir in beans. Cover tightly with aluminum foil and bake 3 hours or until lamb is tender.