Braised Lamb Shank With Parmesan Dumplings - cooking recipe

Ingredients

6 small lamb shanks, excess fat trimmed
1 cup plus 2 tbsp self-rising flour
2 tbsp vegetable or olive oil
1 large onion, finely chopped
2 None stalks celery, coarsely chopped
12 oz sweet potatoes, peeled and cubed
3 cloves garlic, thinly sliced
4 cups chicken stock
5 oz frozen fava beans, thawed and peeled
4 oz green beans, trimmed, cut in half diagonally
1 1/4 cups freshly grated Parmesan cheese
1/4 cup coarsely chopped parsley

Preparation

Coat lamb in 2 tbsp of the flour; shake off excess. Heat 1 tbsp of the oil in a large deep skillet on medium-high heat. Add lamb; cook for 8-10 minutes or until browned. Remove from the skillet.
Add onion, celery and sweet potatoes to the skillet. Cook and stir for 3-4 mins. Stir in garlic; cook and stir for 30 seconds or until fragrant. Stir in stock. Return lamb to pan. Bring to a boil. Cover pan with a tight-fitting lid. Reduce heat to low; simmer, stirring and turning lamb occasionally, for 1 hour 45 mins or until lamb is tender. Stir in fava beans and green beans and cook 10 mins longer.
For the Parmesan dumplings, mix remaining 1 cup flour, Parmesan cheese and parsley in a medium bowl. Season. Add 1/2 cup water and remaining 1 tbsp oil. Stir to form a soft dough, adding additional water if needed.
Add heaping tablespoons of dough to the liquid in pan; don't let dumplings touch. Return pan to high heat; cook, covered, for 8-10 mins or until a knife inserted into center of a dumpling comes out clean. Add additional water to pan if needed.