Trim all excess fat off the lamb for a leaner braise. Combine the garlic, rosemary, oil, salt, and pepper and rub all over the lamb. Marinate overnight. Remove the lamb from the marinade one hour prior to searing.

Sear the marinated lamb in a large braising pan. Brown on all sides. Remove lamb from the pan and add onions, shallots, and carrots and season with salt and pepper.

Deglaze the pan with white wine and add the remaining ingredients. Place the lamb back in the pan and double cover with aluminum foil.

Braise at 300 degrees Fahrenheit (150 degrees Celsius) for three and a half to four hours, until fork-tender.

Cool and skim the grease off the liquid.

Bring the parsnips to a boil in salted water. Add potatoes, garlic, thyme, parsley, and two tablespoons olive oil and cook until soft.

Drain all liquid well. Then mash, add remaining olive oil, and season with salt and pepper.

Pull the lamb and plate over a spoonful of parsnip mashed potatoes. Top

with vegetables.