On a related note, recently I had a Robust Porter on 1768PC (a recalcitrant finisher of renown) go from 1.060 to 1.020 with a slower ferment (perhaps a little cool, mind), with numerous rouses and a lengthy D rest, even so there was very little change in the final fortnight of primary. Then I racked it on to an entire 1469 yeast cake and it dropped just a solitary point- that's hardly a significant change. The point is that sometimes they're just done, particularly the stronger, darker beers, to my palate they're not overly sweet or cloying at that higher FG.
If there is any remaining fermentation to be done then 1469 should take care of that, it would be highly unlikely to stall. Don't sweat over it is my advice, be patient and take your time, see how it turns out. If you brew it again and you still wish for a lower FG perhaps go for a slightly lower saccharification rest temperature, also ensure the yeast pitch is big and healthy (i.e. propagate a starter) with adequate nutrition, plus take a leaf out of Bribie's handbook and give it a thorough beating for the first few days of the ferment as well.
