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Preheat oven to 140°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Cook half the lamb, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with the remaining oil and lamb.
Cook the onion in the pan, stirring, for 5 mins or until the onion softens. Add the garlic, paprika, oregano, fennel and thyme and cook for 1 min or until aromatic. Return the lamb to the pan with the tomato, red wine, stock, olives and half the rosemary. Bring to a simmer. Cover. Transfer to the oven. Bake, stirring occasionally, for 2 ½-3 hours or until the lamb is falling off the bone.
Meanwhile, to make the parsnip mash, cook the parsnip and potato in a large saucepan of boiling water for 15 mins or until tender. Drain well. Return to the saucepan with the butter. Use a potato masher or fork to mash until smooth. Add the cream and stir to combine. Season to taste.
Serve the lamb with parsnip mash.