For the Braised Lamb Shoulder:
Preheat the oven to 250˚F. Heat the oil in a large Dutch oven over medium-high heat. Season the lamb shoulder with salt and pepper and sear in the Dutch oven. Remove from pot and set aside. Add in the carrot, red bell pepper, shallot, celery root, and celery stalk and cook until caramelized. Add the tomato paste and deglaze with the white wine. Put the meat back in and add the peppercorns, herbs, garlic, turnips, fingerling potatoes, and Cippolini onions. Braise in the oven until meat is tender.
For the Brined Lamb Bacon:
Combine all ingredients in a large container and brine for 24 hours. Remove the lamb belly and pat dry with a clean towel. On a deli slicer, thinly slice the lamb. Preheat the oven to 300˚F. Cook the lamb slices between two sheet pans until crispy.
For the Cannon of Lamb:
Preheat the oven to 350˚F. Heat the oil in a large pan over medium-high heat. Season the cannon of lamb with salt and pepper and sear on all sides. Roast in the oven for 6 minutes, or until medium rare. Rest for 10 minutes before slicing.
To Assemble and Serve:
Serve family style - slice the cannon of lamb and place the slices on top of the braised lamb shoulder in the Dutch oven. Crumble the crispy lamb bacon on top.