Bring the leg of lamb to room temperature and pre-heat oven to 325 F. Generously season lamb with salt on all sides and a few cracks of pepper. Pre-heat a large dutch oven over medium-high heat with 1 tablespoon of oil. Sear the lamb on all sides until well browned, about 10 minutes total. Lower the heat to medium and add the onions, carrots, garlic, rosemary, ½ teaspoon salt, and a few cracks of pepper. Cook for 7 minutes, stirring often. Add the tomato paste and cook another 2 minutes then add the wine. Cook until almost all of the wine has reduced then add the lamb back to the pot along with enough stock to come just over half way up the lamb. Add the bay leaf to the pot and bring the liquid to a boil, place the lid on, and cook in the oven for 2 hours, turning the lamb over after 1 hour.

After 2 hours, remove the pot from the oven and place it on the stove top over medium-low heat, flip lamb over again. Raise the temperature of the oven to 450 F. Add the squash, brussels sprouts, and turnips to a sheet pan and season with 1-2 tablespoons oil, ¾ teaspoon salt, and a few cracks of pepper. Mix well, arrange in one layer, and cook in the oven for 30-35 minutes, or until the veggies a cooked through and browned. Remove from oven and add the lemon zest, pistachios, and cranberries. Set aside.

The lamb will be ready by the time the veggies are done. If you are not sure, use two forks and see if the lamb meat pulls apart easily. Take the pot off the heat and allow the lamb to rest in the juices for 10-20 minutes. Carve the lamb and serve with the veggies. You can re-heat the veggies in the oven if needed and use some of the cooking liquid to spoon on the lamb. Enjoy!