Braised Elk Shoulder with Roasted Root Vegetables

to 6 lb elk shoulder

onions, halved

carrots peeled, and halved length-wise

celery ribs

juniper berries, crushed

garlic

bay leaves

bunch fresh thyme

sprigs rosemary

red wine

beef stock

Kosher salt,

Black pepper,

canola oil

large russet potatoes, cut into 1/2" cubes

sweet potatoes, peeled and cut into 1/2" cubes

large carrots, peeled and cut into 1/2" pieces

large parsnips, peeled and cut into 1/2" cubes

olive oil