Braised Leg of Lamb With Celery Root Purée by Melissa Clark, NYT Cooking

Time: 5 hours
Yield: 6 servings

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http://cooking.nytimes.com/recipes/1014115-braised-leg-of-lamb-with-celery-root-puree

INGREDIENTS

4 medium celeriac bulbs about 3 1/2 pounds, peeled and diced
4 garlic cloves, peeled
2 bay leaves
2 tablespoons kosher salt, more to taste
8 tablespoons butter
Freshly grated nutmeg, to taste
1 Shank end leg of lamb (4 1/2 pounds), bone-in, rinsed and patted dry
3 tablespoons olive oil
1 tablespoon, plus 1/2 teaspoon kosher salt
1 ¾ teaspoons pepper
2 cups chicken stock
1 bottle fruity white wine
3 small onions, peeled, halved and thinly sliced
3 large carrots, peeled, sliced into 1/2-inch rounds
1 large parsnip, peeled, sliced into 1/2-inch rounds
2 rosemary sprigs
2 sage sprigs
1 bay leaf
½ cup pitted and coarsely chopped green olives
2 garlic cloves, finely chopped