Preheat the oven to 300 degrees Fahrenheit.

Dice all vegetables and place at the bottom of a 9×13-inch pan. Sprinkle with thyme, then place lamb shanks on top.

Combine all rub ingredients in a bowl.

Sprinkle lamb and vegetables with rub and drizzle with olive oil.

Pour stock into the pan until lamb is halfway submerged in liquid. Cover with plastic wrap and then foil. Place in the oven for three and 1/2 to four hours.

Strain liquid. Leave shanks in liquid for re-warming.

Combine all salad ingredients in a large bowl. Mix to combine.

Place farro salad in a large, shallow bowl. Place lamb shanks on top and shred some of the meat. Pour some of the braising liquid over the farro and lamb as a dressing. Garnish with mint leaves and sliced figs.

Place lamb shanks on top and shred some of the meat.

Pour some of the braising liquid over the farro and lamb as a dressing. Garnish with mint leaves and sliced figs.