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Preheat the oven to 200C. For the lamb: blitz together the preserved lemons and harissa paste in a spice blender, to form a rough paste. Cut incisions in the lamb and spread over the paste. Leave to marinate for at least an hour or overnight.
Put the shallots, wine and 125ml water in a roasting dish. Sit the lamb on top, tucking the shallots underneath. Cover with foil and roast for 20 mins, then turn down the oven to 150C and cook for a further 3 hours.
An hour before the end, add the new potatoes and fennel to the lamb in the roasting tin, making sure they all have a good glaze of the lamb juices. Return to the oven, cover with foil, and cook for the final hour.
For the pickle: heat the vinegar and sugar, add the radishes and dill and leave to stand for 30 mins.
Carve the harissa lamb shoulder and serve, topped with the chopped parsley, with the potatoes, fennel and pickle.