1.Place beans in medium bowl, cover with water; stand overnight. Rinse. Combine shallots, orange, garlic, bay leaves, thyme, peppercorns, wine and lamb in large dish. Cover; refrigerate overnight.
2.Meanwhile, heat oil in large frying pan. Drain lamb, reserve marinade. Cook lamb until browned all over.
3.Add unstrained marinade to pan with celery, beans and tomato paste; bring mixture to the boil. Place pumpkin, lamb and bean mixture in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours.
4.Serve lamb sliced with bean mixture; sprinkle with parsley. Garnish with lemon rind, if you like.