1.Preheat oven to 220°C/200°C fan-forced.
2.In a large flameproof dish, combine lamb, stock, vinegar, honey and garlic. Bring to the boil over high heat; remove from heat, cover tightly.
3.Transfer dish to oven; cook shanks, turning once, about 2 hours or until lamb is tender.
4.Meanwhile, in a small shallow baking dish, combine potato and pumpkin; drizzle with oil. Roast, uncovered, with lamb, about 45 minutes.
5.Boil, steam or microwave beans until tender; drain.
6.Season remaining lamb and vegetables to taste before serving.