Combine the flour, salt, ground pepper and cumin. Season the lamb shanks with the spice mixture. Heat 3 tablespoons olive oil in a large Dutch oven. Sear the lamb shanks on all sides, in batches if necessary.
Remove the seared lamb shanks from the Dutch oven and add in the carrots, celery, onion and garlic. Sauté for 5 minutes until tender. Deglaze with the red wine. Add in the tomatoes, tomato paste, bay leaf, thyme, rosemary, cinnamon stick and chicken broth. Bring the liquid to a simmer and place the lamb shanks back in. Cover and braise on low heat for 90 minutes.
Toss the cannellini beans in a bowl with the Herbs de Provence. Set aside.
Remove the cover from the Dutch oven and gently add in the cannellini beans. Season with salt and pepper to taste. Simmer with the cover off for 30 minutes.
Remove the lamb shanks. Spoon a portion of the cannellini beans onto a plate and rest a lamb shank on top. Garnish with some fresh chopped parsley.