Lamb shank braise with parmesan dumplings

1.Coat lamb in flour; dust off excess. Heat the oil in a large deep frypan or saucepan with a lid over medium-high heat. Add lamb; cook for 8-10 minutes or until browned. Transfer to a heatproof plate.

2.Add onion, celery and kumara to pan; cook and stir for 3-4 minutes. Stir in garlic; cook and stir for 30 seconds or until fragrant. Stir in stock. Return lamb to pan. Bring to the boil. Cover pan with a tight-fitting lid. Reduce heat; simmer, stirring and turning lamb occasionally, for 1 hour 45 minutes or until lamb is tender. Remove from heat. Stir in broadbeans and green beans.

3.Combine extra flour, parsley and parmesan in a medium bowl. Season. Make a well in centre. Pour in extra oil and the water. With a round-bladed knife, use a cutting motion to mix until a soft dough forms, adding a little extra water if needed. Add heaped dessertspoons of dough to the liquid in pan; don’t let dumplings touch. Return pan to high heat; cook, covered, for 8-10 minutes or until dumplings are cooked (add extra water to pan if needed). Serve.