Prepare this dish a day ahead and refrigerate. The flavors will develop and you can skim off the fat before reheating.
In a large dutch oven , heat olive oil over medium-high heat until shimmering. Reduce the heat to medium and add several pieces of lamb, without crowding, sear on all sides about 5 minutes. Do this in batches to assure a good sear and browning. Remove each batch with a tong to a platter and season generously with salt and pepper.
Return the lamb to the pot and add wine, herbs, bay leaves, tomatoes, mushrooms, and olives. Cover the pot and braise at a gentle simmer over low heat for about 1-1-1/2 hours. The meat should be very tender, if not continue to braise, but not too long that the meat is oversaturated and watery.
Serve in shallow bowls with farro and garnished with herbs.