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1
To prepare the lamb: Heat oven to 450 degrees.
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2
Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper.
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3
In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.
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4
Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat.
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5
Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes.
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6
Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf.
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7
Turn off the heat and add just enough stock to cover the vegetables.
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8
Place the lamb, fatty side up, on top of the vegetables.
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9
Transfer the pot to the oven, uncovered, and cook for 25 minutes.
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10
Then add the remaining stock, cover the pot and reduce heat to 325 degrees.
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11
Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over.
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12
Cook 1 1/2 hours longer and turn the lamb over again.
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13
Uncover the pot and stir in the olives.
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14
Cook another hour, turning the lamb after 30 minutes.
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15
At this point the lamb should be soft enough to cut with a serving spoon.
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16
If not, cover the pot and continue to cook until it is.
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17
After the lamb has cooked for about 3 hours, prepare the celery root puree: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves.
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18
Pour in 12 cups water and 2 tablespoons of kosher salt.
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19
Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
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20
Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor.
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21
Add the butter and nutmeg; process until very smooth.
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22
Taste and add more salt if necessary.
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23
Keep warm.
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24
Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste.
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25
Stir it into the lambs pan juices.
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26
To serve, make a bed of celery root puree on each plate.
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27
Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.
