How to Make It
In a large bowl, combine 1/2 cup of the olive oil with the garlic, thyme and rosemary. Add the lamb and turn to coat. Let stand at room temperature for 2 to 3 hours, turning occasionally, or refrigerate overnight.
Preheat the oven to 325°. Scrape off the marinade and season the lamb with salt and pepper. Heat the remaining 1/4 cup of oil in a large enameled cast-iron casserole until shimmering. Working in 2 batches, sear the lamb over moderate heat until well browned all over, 8 to 10 minutes. Transfer to a platter.
Add the onion, fennel and carrot to the casserole and cook over low heat, stirring, until lightly browned, about 6 minutes. Add the wine, parsley sprigs, lemon zest and bay leaf and boil until reduced by half, about 6 minutes. Return the lamb to the casserole, add the stock and bring to a boil. Cover and braise in the oven for 2 1/2 to 3 hours, or until the meat is almost falling off the bones; turn the lamb twice during cooking.
Using a slotted spoon, transfer the lamb to a platter. Strain the cooking liquid, pressing the vegetables through the strainer. Skim off the fat and season with salt and pepper. Return the meat and the sauce to the casserole and keep warm.
Meanwhile, in a mortar, crush the anchovy and garlic to a paste. Alternatively, mash the anchovy and garlic with the side of a large knife. Stir in the olive oil, olives, lemon juice, parsley and capers.
Heat the oil in a medium saucepan. Add the shallots, garlic and thyme and cook over moderate heat until softened. Stir in the beans, add the water and salt and cook over low heat until tender, about 20 minutes.
Drain the beans and spoon them into bowls. Spoon the lamb stew over the beans, top with the tapenade and serve.