Preheat your oven to 325°F (160°C).

In a small skillet over medium heat, toast the fennel seeds until fragrant, about 2-3 minutes. Remove from heat and let cool.

In a mixing bowl, combine the toasted fennel seeds, cracked Tellicherry black pepper, minced garlic, olive oil, sea salt, ground cumin, and smoked paprika to create a spice rub.

Rub the spice mixture all over the lamb shoulder, ensuring it is evenly coated. Let it marinate at room temperature for about 30 minutes.

In a large oven-safe pot or Dutch oven, heat a bit of olive oil over medium-high heat. Sear the lamb shoulder on all sides until browned, about 4-5 minutes per side. Remove the lamb and set aside.

In the same pot, add the broth, red wine, chopped figs, chopped dates, and balsamic vinegar. Stir to combine, then return the lamb shoulder to the pot, nestling it into the liquid.

Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 3-4 hours, or until the lamb is tender and easily pulls apart with a fork.

Once cooked, remove the lamb from the pot and set it on a cutting board to rest. Meanwhile, place the pot over medium heat and bring the liquid to a simmer. Reduce the sauce by half, stirring occasionally, until it thickens to your desired consistency.

Slice the lamb shoulder and serve it drizzled with the silky date and fig reduction pan gravy. Garnish with fresh herbs, if desired.