There’s nothing quite like hearty, fall-apart-tender lamb on a chilly evening. For more ideas like this, try one of our 16 essential lamb shank recipes!
Ingredients
Onion and rosemary dumplings
Method
1.Preheat oven to 160°C.
2.Season lamb. Heat half the oil in a large, heavy-based ovenproof saucepan over high heat, cooking lamb in batches for 5 minutes or until browned. Remove from pan. Add ¼ cup water to same pan, then cook, stirring, lifting any pieces stuck to the bottom of pan. Add remaining oil, onion, garlic and rosemary. Reduce heat to medium, then cook, covered, stirring occasionally, for 20 minutes or until onion is lightly browned. Remove half the onion mixture. Set aside.
3.Add carrot and celery to onion in pan, and cook, stirring, for 4 minutes or until carrot and celery have softened. Add paste, returning lamb to pan with juices. Increase heat to high and cook, stirring, for 3 minutes.
4.Add stock to pan and bring to the boil. Cover; transfer pan to oven. Cook, stirring twice, for 1 ¾ hours or until meat comes off the bone.
5.To make the dumplings, sift flour into a large bowl. Season. Rub in butter with fingertips until mix resembles crumbs. Make a well in centre, then stir in combined egg, milk and reserved onion mixture to form a soft dough. Knead on a floured surface. Roll level tablespoons of dough into 16 balls.
6.Place dumplings on top of stew. Return pan to oven; cook for a further 30 minutes or until a skewer comes out clean when inserted into the centre of a dumpling.
7.Serve stew and dumplings topped with parsley.
Dumpling dough can be prepared ahead and frozen, uncooked, in balls.
Note
