IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove
Add the lamb in batches and brown well on all sides
Do not crowd the pot or the meat will steam rather than brown
Remove and reserve as pieces become brown
Discard fat
Preheat oven to 350F
When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic
Cook, stirring, 1 minute
Return the meat to the pot
Add the stock and beans
Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender
Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes
Remove the seeds and core, leaving only firm, outer pulp
Slice one side of each tomato and lay it flat on work surface
Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces
Reserve on a plate until needed
Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender
Remove the fresh herb sprigs and add the tomatoes
Transfer to a large tureen or divide among individual soup bowls
Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table