PREPARATION:

1. Heat 1 tablespoon oil in Dutch oven over medium heat until hot. Add 2 lamb shanks. Brown on all sides; transfer to large plate with tongs. Repeat with remaining 1 tablespoon oil and 2 lamb shanks.
2. Add onions and 4 cloves garlic to drippings in Dutch oven; cook 6 to 8 minutes until onions are tender, stirring occasionally.
3. Add tomatoes with juice, vermouth, basil, rosemary, salt and pepper; bring to a boil over medium-high heat. Return shanks to Dutch oven. Reduce heat to low; cover and simmer 1-1/2 hours or until shanks are tender.
4. Remove shanks; cool slightly. Skim fat from pan juices with large spoon; discard.
5. Stir beans into pan juices; heat through. Cut lamb from shanks into 1-inch pieces with utility knife; discard bones and gristle. Return lamb to Dutch oven; heat through. Stir in vinegar.
6. Combine parsley, lemon peel and remaining clove garlic in small bowl. To serve, ladle lamb mixture into 6 individual shallow serving bowls; sprinkle with parsley mixture. Garnish, if desired.