Preheat oven to 350°F. Mix stock and tomatoes in medium bowl. Heat 5-quart Dutch oven or oven-proof saucepot on medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle. Add to stock mixture. Set aside.
Mix cardamom, coriander, sea salt, pepper and nutmeg in small bowl. Mix 1 teaspoon of the spice mixture with flour in shallow dish. Reserve remaining spice mixture. Coat lamb shanks evenly with flour mixture. Reserve remaining flour mixture.
Heat oil in same Dutch oven on medium-high heat. Add lamb shanks; brown on all sides. Remove from pan. Add carrots, fennel, onion and garlic; cook and stir 5 minutes or until lightly browned. Sprinkle with reserved flour mixture. Cook and stir until well blended. Add vermouth, stirring to loosen browned bits in bottom of pan. Return lamb shanks to pan. Stir in stock and reserved spice mixtures. Bring to boil. Cover.
Braise in oven 2 hours or until lamb shanks and vegetables are tender