Ingredients
For the stew:
- 4 pound shoulder roast of lamb
- Olive oil
- 10 cloves of garlic
- 1/4 pound bacon, cut into 1-inch pieces
- Salt
- Freshly ground black pepper
- 4 cups veal stock
- 4 ounces unsalted butter
- 1/2 cup flour
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- Fresh sprigs marjoram for garnish
For the dumplings:
- 2 cups flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup soft goat cheese
- 2 teaspoons each of chopped parsley, marjoram and thyme
- Freshly ground black pepper
- 3 cups veal stock
Directions
Preheat the oven to 325 degrees.
Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.
In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.
To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.
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By combear_12888548
las vegas, 68
on September 06, 2011
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Made this for dinner last night and it didn't go over very well. Although the lamb was wonderful none of us were big fans of the dumplings, which normally we love. I also felt like the mixture of goat cheese and lamb was a bit too over powering and gamy.
By walkcj01
on March 16, 2011
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Actually, I have yet to try the stew, but plan on making it for St. Patrick's Day tomorrow. I would, however, like to address the comment made by jjgallagheriv_1. Of course peasants had access to veal stock. If one takes a minute to think, if a peasant was lucky enough to have a lamb, which would have been butchered for it meat to make the stew, then of course they would also have the bones of the lamb that would be necessary to make the stock in the first place. In addition, if the individual was purchasing the lamb from a butcher during that time period, then they could also ask for the bones in order to make stock. My advice, don't get so over heated about something you obviously have no knowledge about.
By Expat in Holland
Living back in ...
on March 31, 2010
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I made this for dinner yesterday evening as I had a lamb shoulder in the freezer to use. The recipe is straight forward and I followed it as stated with two deviations. I added a little white wine when adding the broth and I added whole button mushrooms to the recipe. (added with the carrots and celery The mushrooms were a great addition. As I was adding the final touches to the dinner, my husband saw me making the dumplings and said 'what is that you are doing?' He had never heard of nor tried dumpings! It was a first for him and one of the reasons I choose this recipe. Needless to say he yummed all thru dinner and now he is a dumpling fan. We both enjoyed this dish very much as it is very tasty. It is now in my keeper file.
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