First drain the beans. Place the lamb shanks, onion, chickpeas, white beans, garlic, carrot, dried limes, turmeric powder, and tomatoes in a large pot.
Add 9-10 cups of water and bring to a boil. Reduce heat to medium. Cover the pot and cook for 2 hours.
When meat is almost cooked, add the tomato paste, salt, pepper, and cinnamon. Cover the pot and continue cooking for 45 minutes. Then add the potatoes and cook covered on low heat until potatoes are tender.
When all the ingredients are fully cooked, discard the carrot and garlic. Taste and adjust the seasoning and serve warm.