Preheat the oven to 325 degrees.
Mix together the flour, Italian seasoning, salt and pepper in a large plastic bag.
Add the cubed lamb to the seasoned flour massaging it into the meat. Set aside while you prepare the remaining ingredients.
Clean the mushrooms, slice them in half. Dice the onions and slice the celery and carrots. Clean the potatoes and slice them in half.
Slice the stem off of the dried figs and slice them in half, set aside
In a large heavy bottom pot on the stove, start by rendering the sliced bacon over medium heat. (Starting it in a cold pan on the stove will allow the fat to cook off.) This takes about 10 minutes. When the bacon bits are crispy, remove from the pan, set aside.
After you've removed the bacon bits from the pan add a tablespoon of olive oil. Add the lamb/flour mixture. Pour it all into the pan. Spread it in an even layer and cooker. Brown lamb until it's golden brown. Remove the browned meat from the pan.
Next add the tomato paste and California Figs to the pan, scraping the bottom of the pan and "toasting" the tomato paste and figs.
Now add the red wine and can of diced tomatoes. Scrape hard to get all of those brown bits off the bottom of the pan! That's your flavor!
Now the hard work is done! Add the remaining ingredients: Potatoes, carrots, celery, mushrooms, garlic and onions. Return the lamb and bacon bits to the pan. Top with the beef broth and give it a hefty stir.
Cover tightly and place it in the preheated oven for 3 hours.