Soak plums, apricots, and raisins in water for 30 minutes. In a mixing bowl combine flour, pepper, paprika, salt, and brown sugar. Rub the mixture onto the veal shanks.
In a large, hot pan, heat olive oil. Sear veal shanks on all sides until a crust forms.
To the same pan, add shallot, red bell pepper, green bell pepper, carrot, and celery. Add beef broth, rosemary, bay leaves. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Add tomatoes, raisins, prunes, apricots, and figs. Season with salt and pepper.
Simmer the mixture for 1.5 to 2 hours on very low heat or until the veal is tender. Garnish with parsley, sage leaves. Serve.