Preheat the oven to 150°C.
Brown the seasoned lamb shanks in hot olive oil then transfer to a casserole dish.
Soften onions and celery in the same pan then add them to the casserole with stock and bay leaves.
Bring to a boil, skim impurities, cover, and braise in the oven for 90 to 120 minutes.
Rest the meat in the liquid then reduce 500ml of the liquor in a pan to a glaze.
Blanch fine strips of lemon peel in boiling water three times, refreshing in ice water between each.
Boil lemon juice and sugar together then simmer with the blanched peel to form a light syrup.
Fry onion and merguez sausages in oil, add chopped garlic for two minutes, then slice the sausages.
Combine beans, sausage, half the glaze, lemon syrup, and parsley in the frying pan.
Fry sliced garlic in a tablespoon of oil until crisp and drain.
Plate the beans, top with shanks brushed with remaining glaze, and garnish with parsley, garlic, and bay leaves.