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1
Preheat oven to 450 degrees F.
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2
Rub the lamb all over with 1 tablespoon of oil and season with salt and pepper.
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3
Heat a medium saucepan, over medium high heat, and bring the stock and wine to a boil and let reduce for 10 minutes.
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4
Meanwhile, heat 2 tablespoons of oil in a large Dutch oven, over medium heat.
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5
Add onions to pot and cook, stirring occasionally, until softened, about 10 minutes.
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6
Add carrots, parsnip, 1/4 teaspoon salt, 1/4 teaspoon pepper, rosemary, sage and bay leaf; turn off heat and add enough stock to just cover the vegetables.
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7
Place the lamb, fatty side up, on the vegetables, and place in oven for 25 minutes.
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8
After 25 minutes, add remaining stock, cover pot, and reduce heat to 325 degrees F; cook 1 1/2 hours (pot should barely simmer, reduce heat, if necessary).
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9
Turn lamb over and cook an additional 1 1/2 hours, covered.
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10
Turn lamb over again, uncover pot and stir in olives; cook another half hour, turn lamb, and cook, uncovered a half hour more or until lamb is soft enough to cut with a spoon!
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11
Meanwhile, after the lamb has cooked about 3 hours, start the puree.
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12
In a large saucepan, combine celery root, peeled garlic, and bay leaves; pour in 12 cups of water and 2 tablespoons kosher salt.
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13
Turn burn to medium high heat and bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes.
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14
Drain, discard bay leaves, and transfer to a food processor.
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15
Add butter and nutmeg; process until smooth.
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16
Taste and add salt, if needed.
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17
When ready to serve, mash the minced garlic with 1/4 teaspoon salt to form a paste; stir into the lamb's pan juices.
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18
Serve with a bed of celery root puree, top with a piece of lamb, scatter some of the vegetables, and drizzle with pan juices.
