Soak beans in 8 cups (2 L) cold water overnight; drain. In large pot of boiling water, cook beans until tender, about 1 hour; drain, reserving 2 cups (500 mL) of the cooking liquid.

Sprinkle lamb with ¼ tsp (1 mL) each of the salt and pepper. Roll each shank in flour to coat, reserving excess flour.

In large shallow ovenproof Dutch oven, heat 3 tbsp (45 mL) of the oil over medium-high heat. Brown lamb all over and transfer to plate. Drain off fat and wipe out pan.

Reduce heat to medium and add remaining oil to pan; sauté onion, carrots, celery, garlic, 2 tsp (10 mL) of the oregano and remaining salt and pepper, stirring occasionally, until onion is softened and golden, about 8 minutes. Add remaining flour; cook, stirring, for 1 minute. Stir in tomato paste. Gradually stir in reserved cooking liquid.

Return lamb and any accumulated juices to pan. Add wine, peppers, bay leaves, cinnamon and beans; bring to boil. Cover and bake in 350°F (180C) oven, turning once, until lamb is tender, 1-¾ hours. Remove cinnamon and bay leaves; stir in lemon juice, remaining oregano, and dill (if using). Sprinkle with parsley.