Lamb Stew From the Oven With Dumplings

Ingredients

• 1 kg lamb meat (from the shoulder)
• 2 carrots
• 3 parsnips
• 3 onions
• 3 cloves garlic
• 2 tbsp olive oil
• 3 sprigs thyme
• Sea salt
• black pepper
• Cinnamon
• 200 ml dry white wine
• 500 ml lamb stock
• 1 tbsp Lemon Juice
• 500 g dumpling bread
• 400 ml lukewarm milk
• 1 Shallot
• 1 tbsp butter
• 2 Eggs
• 1 handful freshly chopped parsley
• Salt
• nutmeg
• ground black pepper
• bread crumbs (as needed)

Instructions

1. 1.

   Rinse the meat and pat dry. Cut into large pieces. Peel, trim, and roughly chop carrots and parsnips. Peel onions and garlic; quarter onions, dice garlic.

2. 2.

   Preheat oven to 180°C (350°F).

3. 3.

   Brown the meat in a roasting pan with hot oil. Add vegetables and thyme, season with salt, pepper, and a pinch of cinnamon, then deglaze with wine. Add stock. Transfer to oven and simmer gently for about 1.5 hours, stirring occasionally and adding more stock if needed. Cover with foil during the first 45 minutes.

4. 4.

   Season with salt, pepper, and lemon juice at the end.

5. 5.

   For dumplings, place bread in a large bowl. Boil milk, pour over bread, and let absorb.

6. 6.

   Peel shallot, finely dice, and sauté in hot butter until translucent. Let cool slightly and add to bread mixture. Add eggs, parsley, salt, pepper, and nutmeg; mix well. Let sit for about 10 minutes. If needed, add more milk or breadcrumbs and adjust seasoning. Shape into eight dumplings with wet hands.

7. 7.

   Cook dumplings in boiling salted water for about 20 minutes until firm.

8. 8.

   Remove with a slotted spoon, drain, and serve alongside the lamb stew.