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1
Heat the oil in a Dutch oven over medium heat.
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2
Dry the pieces of meat with a towel, season them well with salt and pepper, and brown them on all sides; set them aside.
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3
Add all but 1 teaspoon of the garlic and all of the shallots to the pan; cook until golden, about 6 minutes.
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4
Splash in the wine; simmer 5 minutes.
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5
Add the stock, orange juice, lemon juice, tomato paste, rosemary, the reserved lamb shanks, and any juices they have released.
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6
Cover; simmer gently for 45 minutes.
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7
Stir in the orange and lemon zest, parsnips, rutabaga, and celery root.
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8
Cook until both the lamb and vegetables are tender, about 20 minutes more, partially covered.
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9
Set aside to cool.
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10
When the lamb is cool enough to handle, remove the meat from the bones and add it back to the stewed vegetables.
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11
Discard the bones.
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12
Bring a large pot of salted water to a boil.
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13
Cook the pasta until al dente.
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14
While the pasta is cooking, combine the remaining teaspoon of garlic with a few drops of olive oil in a large skillet or pot over high heat; cook a few seconds until fragrant, then add the lamb and vegetable stew; bring to a simmer.
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15
Using a slotted spoon, transfer the cooked pasta directly from its cooking pot to the skillet with the stew.
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16
Add the butter, cheese, and parsley; toss to combine.
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17
Season well with salt and pepper, and serve in heated bowls, garnished with lemon wedges.
