Rosemary Lamb Pot Roast With Cannellini Beans

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5 pounds lamb shanks, cut 2 1/2 to 3 inches thick

2 teaspoons kosher salt

1 teaspoon freshly ground pepper

1 teaspoon herbes de Provence*

1 tablespoon olive oil

2 cups dry red wine

2 cups beef broth

1 (10-ounce) package cipollini onions, peeled

6 sprigs fresh rosemary

4 garlic cloves, smashed

2 (15-ounce) cans cannellini beans, rinsed and drained

6 carrots, trimmed

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