- 1.5 kg lamb shoulder
- 3 T olive oil
- sea salt
- black pepper, freshly ground
- 2 T tomato paste
- 1 l beef stock
- 250 ml white wine
- 5 cloves garlic
- 4 bay leaves
- 3 sprigs rosemary
- 8 baby onions, peeled
- 14 baby carrots
- 4 turnips, peeled and quartered
- For the dumplings
- 225 g self-raising flour
- 115 g butter
- 1/4 cup fresh coriander, chopped
- 2 T Parmesan, grated
- sea salt, to taste
- cold water
Preheat the oven to 180°C.
Rub the lamb with the oil, salt and pepper. Brown for a few minutes on each side in a large pan over a high heat.
Place in a large roasting tray. Add the tomato paste, stock and wine and place in the oven.
After three hours' cooking time, add the garlic, bay leaves, rosemary and vegetables.
Roast for a further hour, or until the meat falls off of the bone and can be shredded easily.
Serve the lamb with the dumplings.
To make the dumplings, mix all the ingredients in a large mixing bowl to form a dough. Divide into 8 pieces and roll into dumplings.
Place the dumplings on top of the lamb for the last 40 minutes of cooking time.
Root veggies are often the most overlooked in the food basket. This recipe makes most of their robust, earthy flavours.