In a large bowl, mix the flour, salt and pepper. In a Dutch oven over medium-high heat, heat the oil. Dredge the lamb in the flour mixture; discard any excess flour. Sear lamb in the Dutch oven, making sure to get a dark brown sear on all sides. Set lamb aside; discard all but 2 tablespoons of the residual oil. 

In the same Dutch oven, sauté onion, pepper, carrot and celery until vegetables are caramelized. Add garlic, paprika and thyme; cook for 2 to 3 minutes. Add tomato paste; cook for another 2 to 3 minutes. Return lamb to the pot; add stock and bay leaves, making sure to cover the lamb by at least 1/4 inch. Cover and cook on low for about 2 hours or until lamb is tender; make sure to stir the pot every 20 minutes. 

When lamb is tender, remove from pot and shred the meat. Add meat back to the pot; cook for an additional 20 minutes.  

In a large salted boiling pot of water, cook pappardelle allowing about 4 to 5 ounces per serving. After 3 minutes, remove the cooked pasta from the boiling water; divide into bowls. 

For the Pappardelle Pasta:  In a stand mixer bowl equipped with a dough hook, add flour and salt. In a separate bowl, whisk together egg yolks, oil and egg. Add the egg mixture to the flour in the stand mixer; mix dough on medium-low until it comes together and is smooth and elastic. Cover; set aside for 30 minutes. 

Using a pasta rolling attachment or rolling pin, roll dough out to 1/16-inch thickness. Cut dough into 12 to 16 long, 3/4 to 1-inch-wide strips.  Dust pasta with semolina so that it will not stick.  Refrigerate or freeze until needed. 

To assemble:  Spoon 4 ounces of the Lamb Paprikash onto each portion of pasta; garnish with swirls of crème fraiche and a sprinkle of minced parsley.