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1
Lightly sprinkle lamb with salt and pepper to taste; coat all over with flour.
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2
In large Dutch oven, heat half of the oil; brown shanks, in batches and adding more oil when needed.
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3
Remove to plate.
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4
Stir in any remaining flour, garlic, basil, paprika, thyme, cumin and coriander; cook over medium heat for 1 minute, stirring.
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5
Stir in wine; bring to boil, scraping up any brown bits from bottom of pan.
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6
Stir in 1 1/2 cups (375 mL) of the stock and tomatoes.
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7
Return shanks and any juices.
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8
With scissors, cut stems from figs; quarter figs and add to stew.
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9
Bring to boil; cover and bake in 350F (180C) oven for about 2 hours or until lamb is very tender, stirring occasionally.
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10
Meanwhile, in deep skillet or shallow stovetop casserole, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and turnips until coated.
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11
Sprinkle with salt and pepper to taste.
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12
Add remaining stock and bring to boil.
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13
Bake, uncovered and stirring occasionally, in 350F (180C) oven for about 45 minutes or until vegetables are tender.
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14
Stir into cooked shanks.
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15
(Stew can be cooled, covered and refrigerated for up to 2 days; reheat slowly on stovetop, stirring often, or in 350F/180C oven, covered, for 30 minutes or until bubbly.)
