1.Place beans in medium bowl. Cover with water and soak overnight; drain. Cook in saucepan of boiling water, uncovered, 75 minutes, or until tender. Drain; reserve beans.
2.Quarter capsicums, remove seeds and membranes and discard. Roast under grill, skin side up, until skin blackens. Cover capsicum with plastic 5 minutes. Peel off skin; chop finely.
3.Heat oil in a large saucepan. Cook lamb, in batches, until browned all over. Cook onion and garlic, stirring, until onion softens. Add carrot and celery; cook, stirring, 2 minutes. Add paste and wine. Bring to the boil; simmer, uncovered, 5 minutes.
4.Add lamb and water to pan and bring to the boil. Simmer, uncovered, 2 hours, skimming occasionally. Strain through a muslin-lined strainer into a large bowl. Reserve lamb and stock; discard solids.
5.Remove lamb meat from shanks and discard bones. Shred lamb.
6.Return soup stock to same cleaned pan with beans, lamb and capsicum. Stir over heat until hot. Just before serving soup, stir in coriander.