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1
Preheat the oven to 300.
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2
Rub the lamb all over with the garlic and rosemary.
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3
In a small bowl, mix 2 tablespoons of the olive oil with the soy sauce and rub all over the lamb.
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4
Season the lamb with salt and pepper and shape the meat into a compact roll.
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5
Tie the lamb at 1-inch intervals with butchers twine.
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6
Set the lamb in a small roasting pan.
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7
In a medium saucepan, boil the wine over high heat for 3 minutes.
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8
Add the beef stock and bring to a boil.
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9
Pour the stock over the lamb and braise it on the upper rack for about 3 1/2 hours, basting occasionally, until richly browned on top and tender.
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10
Meanwhile, peel the shallots, leaving the roots and tops intact.
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11
In a small shallow baking dish, combine the shallots with the chicken stock and butter.
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12
Cover the dish with foil and bake the shallots next to the lamb for about 45 minutes, basting them a few times, until very tender.
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13
Remove the shallots from the oven.
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14
Transfer the lamb to a carving board and cover loosely with foil.
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15
Pour the braising liquid back into the saucepan and skim off the fat.
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16
Boil the jus over high heat until reduced to 1 cup, about 5 minutes.
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17
Increase the oven temperature to 400.
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18
On a large rimmed baking sheet, toss the celery root with the remaining 3 tablespoons of olive oil and season with salt and pepper.
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19
Bake in the center of the oven for about 30 minutes, stirring halfway through, until browned and tender.
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20
Meanwhile, baste the shallots.
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21
Bake them on the upper rack of the oven for about 25 minutes, basting occasionally, until glazed and browned.
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22
Add the glazed shallots and ginger to the lamb jus.
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23
Untie the lamb.
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24
Carve the lamb crosswise into 1-inch-thick slices.
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25
Arrange the lamb on plates and top with the shallots and jus.
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26
Garnish with the parsley and serve with the roasted celery root.
