HEAT oil in large saute pan on medium-high heat. Add lamb shanks; cook 2 to 3 min. on each side or until lightly browned on both sides. Place 3 of the shanks in each of eight half-hotel pans (or in one pan for trial recipe).
ADD bacon and vegetables to same saute pan; cook 3 to 4 min. or until bacon is crisp, stirring frequently. Remove ingredients from pan with slotted spoon; spoon evenly over lamb. Mix coffee and beer; pour evenly over ingredients in pans. Cover pans with foil.
BAKE in 325ºF-convection oven 2 hours or until lamb is cooked through (160ºF). Remove lamb from pan, reserving braising liquid in pans; cover lamb. Let stand 10 min. Meanwhile, skim fat from top of reserved liquid; discard fat. Pour remaining liquid into saucepan. Stir in herbs, mustard and sugar. Cook on low heat 5 min. or until heated through, stirring occasionally and adding more broth if necessary for desired sauce consistency.
FOR each serving: Place 1 lamb shank on serving plate; top with 1/2 cup of the sauce.