Preheat your oven to 325°F (160°C).

In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the lamb shoulder generously with salt and pepper. Sear the lamb on all sides until golden brown, about 4-5 minutes per side. Remove the lamb from the pot and set aside.

In the same pot, add the spring onions and cook until charred and softened, about 3-4 minutes. Remove from the pot and set aside with the lamb.

In the same pot, add the minced garlic and cook for 1 minute until fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.

Return the lamb to the pot and add the chicken broth, balsamic vinegar, honey, and wild thyme. Bring to a simmer.

Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the lamb is fork-tender.

While the lamb is braising, boil the chopped parsnips in a pot of salted water until tender, about 15 minutes. Drain and transfer to a blender. Add the heavy cream and blend until smooth. Season with salt and pepper to taste.

Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes. Strain the braising liquid and return it to the pot, simmering until slightly thickened.

Slice the lamb shoulder and serve it on a platter drizzled with the reduced braising liquid. Add charred spring onions on top and serve with velvety parsnip gravy on the side. Garnish with fresh thyme leaves.