Casserole of lamb shanks with dumplings

Serves: 4

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Total Time: 145

Prep Time: 15

Cook Time: 130

• FOR THE CASSEROLE
• 1 tablespoon(s) olive or vegetable oil
• sea salt, black pepper
• 3-4 lamb shanks (leg or shoulder)
• 300 ml white wine
• 1  bay leaf
• 3 sprig(s) thyme
• 1 head(s) garlic, cloves peeled
• about 30 saffron filaments, infused in 1 tbsp boiling water for 15 minutes
• 3 large carrots, trimmed, peeled and thickly sliced diagonally
• 4  celery sticks, trimmed and thickly sliced
• 3  good-sized turnips, trimmed, peeled, halved and thickly sliced
• coarsely chopped flat-leaf parsley to serve
• FOR THE DUMPLINGS
• 120 gram(s) fresh breadcrumbs
• 120 gram(s) shredded suet
• 3 medium egg yolks
• 1  heaped tbsp grainy mustard
• 2-3 tbsp milk or water

Method

1. Heat the oil in a large cast-iron or other heavy casserole over a medium heat, then season and colour the lamb shanks all over. Add the wine, 300ml water, the herbs, garlic cloves and saffron, bring to the boil, cover and simmer for 2 hours. Turn the shanks halfway through cooking and add the vegetables 20 minutes before the end - they should be just tender. Taste the juices for seasoning.
2. The dumplings can be made in advance of the casserole, or while it is cooking. Place the breadcrumbs, suet, egg yolks, mustard and some seasoning in a food processor and whizz until the mixture looks sticky, then add just enough milk or water for the dough to start to cling together in lumps. Shape the dough into balls a little smaller than a walnut and place on a plate. Cover and chill them if not cooking soon.
3. To cook the dumplings, bring a large pan of water to the boil, add them and poach over a low heat for 10 minutes. Remove them with a slotted spoon, serve on top of the lamb, vegetables and juices, scattered with the chopped parsley. Recipe by Annie Bell

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