Zinfandel-Braised Lamb with Creme Fraiche Mashed Potatoes - flour

Method

• Combine the flour, rosemary, salt, and pepper in a plastic bag or large bowl.
• Stir to mix well.
• Add the lamb and toss to coat evenly.
• Set aside.
• Heat the garlic and shallots in a large saute pan or skillet over medium heat until translucent, about 3 minutes.
• Increase heat to medium-high and add 1/4 cup of the olive oil and the onion; cook for 5 minutes.
• Add the fennel, carrots, celery root, and parsnip and cook for 5 minutes.
• Transfer to a bowl with a slotted spoon.
• Add the remaining 1/4 cup olive oil and heat over medium-high heat.
• Add the lamb and flour mixture and cook, turning as needed, until the lamb is evenly browned, 5 to 7 minutes.
• Add the wine and stock.
• Bring to a boil.
• Return the vegetables to the pan, return to a boil, reduce heat to low, cover, and cook for 1 hour.
• Remove the lid and cook at a medium simmer until the lamb is tender and the liquid is thickened, 30 minutes to 1 hour.
• To make the potatoes: Put the potatoes in a large saucepan and cover with water.
• Add 1 teaspoon of the salt and bring to a boil over medium-high heat.
• Cook until tender when pierced with a fork, 10 to 15 minutes.
• Drain.
• Return the pot to low heat and press the potatoes through a potato ricer into the pot.
• Add the butter and creme fraiche, stirring to combine thoroughly.
• Cook until the butter is melted, about 2 minutes.
• Add the remaining 1/2 teaspoon salt and the pepper.
• Divide the potatoes among the plates.
• Spoon the lamb and vegetables over the potatoes and sprinkle with the parsley.