Zinfandel-Braised Lamb with Creme Fraiche Mashed Potatoes

• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 pounds cubed leg of lamb meat
• 6 garlic cloves
• 3 shallots, halved
• 1/2 cup olive oil
• 1 onion, cut into 1-inch dice
• 1 fennel bulb, quartered and sliced
• 2 large carrots, peeled and cut into 1-inch-thick slices
• 1 large celery root, peeled and cut into 1-inch cubes
• 1 large parsnip, peeled and cut into 1-inch cubes
• 2 cups zinfandel
• 2 cups chicken or brown stock

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

flour, fresh rosemary, kosher salt, freshly ground pepper, lamb meat, garlic, shallots, olive oil, onion, fennel bulb, carrots, celery root, parsnip, zinfandel, chicken

Taken from www.cookstr.com/recipes/zinfandel-braised-lamb-with-cregraveme-fraicircche-mashed-potatoes (may not work)