With the rack in the middle position, preheat the oven to 170 °C (325 °F).
In a large ovenproof pan, brown the shanks on all sides in 30 ml (2 tablespoons) oil. Season with salt and pepper. Set the shanks aside on a plate.
Remove the fat from the pan. Brown the fennel and onion in the remaining oil. Add the garlic and cook for 1 minute. Deglaze with the Pernod and reduce until almost dry.
Put the lamb back in the pan. Add the tomatoes and rosemary. Bring to a boil. Cover and cook for about 2 ½ hours or until the meat falls off the bone. Add the beans and cook for 15 additional minutes. Remove the rosemary. Adjust seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.