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