Preheat the oven to 140°C.
Make three small incisions in each lamb shank using a sharp knife.
Wrap garlic and rosemary in anchovy pieces and insert into incisions.
Fry lamb shanks in 15ml olive oil until browned on all sides.
Sauté shallots and garlic in a large casserole dish with 30ml olive oil.
Add red wine to the dish and bring to a boil.
Stir in tomatoes, rosemary, thyme, butter beans, and vinegar, then return to a boil.
Add lamb shanks, cover with beef stock, and season with salt and pepper.
Simmer, cover, and bake for 3 to 4 hours until meat is tender.
Boil potatoes in salted water for 10 to 15 minutes until tender.
Drain potatoes and heat briefly to remove excess moisture.
Mash potatoes with olive oil and season to taste.
Remove lamb from sauce and place on serving plates.
Whisk butter and parsley into the sauce and check seasoning.
Pour sauce over lamb and serve with the mash and a drizzle of oil.