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Lightly dust the lamb shanks in flour. Heat a large pot over a high heat and add a splash of olive oil. Place the lightly floured shanks into the pan and brown on all sides.
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Add into the pan the prepared vegetables and garlic and cook for a few minutes to soften.
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Pour in the red wine, vegetable stock and canned tomatoes. Add the fresh herbs and and season with salt and pepper. Cover, reduce the heat and allow to simmer for 4 hours.
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When cool, remove shanks and remove the meat slicing finely. Add the meat back into the sauce and place in the fridge overnight.
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Next day remove the layer of fat and gently reheat on stove.
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Using a deep oven proof dish spoon a small amount of the sauce over the base of the dish. Arrange the cannelloni tubes upright to fit snugly in the dish. Using a spoon fill the tubes with the lamb shank mixture and when all are filled spoon the remaining sauce over the top.
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Cover with foil and bake in a preheated oven at 180°C for 40 minutes or until the cannelloni tubes are cooked.
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Garnish with some finely chopped parsley and lemon rind.
