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Slow-cooked lamb with Jerusalem artichokes and parsley dumplings

Name: Slow-cooked lamb with Jerusalem artichokes and parsley dumplings
Prep time: 15 min
Cook time: 175 min
Total time: 190 min
Yield: 4
Ingredients: 1kg lamb neck fillets, trimmed; 2 cups (500ml) veal stock; 3 cups (750ml) chicken stock; 2 carrots, roughly chopped; 1 leek (white part only), roughly chopped; 1 celery stalk, roughly chopped; 2 garlic cloves, bruised; 1 bay leaf; 1/4 teaspoon each coriander and fennel seeds; 1/4 teaspoon whole white (or black) peppercorns; 1 tablespoon olive oil; 1 eschalot, finely chopped; 2 tablespoons sherry; 200g Jerusalem artichokes, peeled, cut into 1cm cubes; 1/2 bunch baby (Dutch) carrots, sliced; 1 rosemary sprig; 1/2 cup (55g) powdered suet mix; 1 cup (150g) self-raising flour; 1/2 cup roughly chopped parsley leaves, plus extra leaves to garnish; 1 garlic clove, crushed; 2 teaspoons extra virgin olive oil; 1 egg yolk; 1/4 cup (60ml) milk

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15m

2h 55m

Slow-cooked lamb with jerusalem artichokes and parsley dumplings

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Parsley dumplings are the perfect way to soak up the rich and intense gravy formed by slow-cooking lamb.

1kg lamb neck fillets, trimmed
2 cups (500ml) veal stock
3 cups (750ml) chicken stock
2 carrots, roughly chopped
1 leek (white part only), roughly chopped
1 celery stalk, roughly chopped
2 garlic cloves, bruised
1 bay leaf
1/4 teaspoon each coriander and fennel seeds
1/4 teaspoon whole white (or black) peppercorns
1 tablespoon olive oil
1 eschalot, finely chopped
2 tablespoons sherry
200g Jerusalem artichokes, peeled, cut into 1cm cubes
1/2 bunch baby (Dutch) carrots, sliced

Parsley dumplings

1 rosemary sprig
1/2 cup (55g) powdered suet mix
1 cup (150g) self-raising flour
1/2 cup roughly chopped parsley leaves, plus extra leaves to garnish
1 garlic clove, crushed
2 teaspoons extra virgin olive oil
1 egg yolk
1/4 cup (60ml) milk

Method

1.

Place lamb in a large saucepan. Add the veal stock, 1 cup (250ml) chicken stock and enough water to cover lamb. Bring to the boil, skimming surface, then add the chopped carrot, leek, celery, garlic, bay leaf and spices. Cover, reduce the heat to medium-low and cook for about 2 hours or until the lamb is tender.
2.

About 20 minutes before the lamb is ready, make the dumplings. Place remaining 2 cups (500ml) chicken stock in a saucepan with rosemary sprig and enough water to fill halfway. Bring to the boil. Meanwhile, combine all the remaining ingredients, except the milk, in a bowl. Season and mix well with your hands, then gradually mix in enough milk to form a dough - you may not need all the milk. Roll into 12 dumplings, then drop into the simmering stock, cover and cook over medium heat for 15-20 minutes until doubled in size and cooked through.
3.

When lamb is cooked, ladle out 2 cups (500ml) of the cooking liquid and strain. (Leave lamb in pan with remaining liquid to keep warm while you make the sauce.)
4.

Heat oil in a pan over medium heat. Add eschalot and cook for 3 minutes until softened. Add sherry and cook until evaporated. Add reserved liquid and cook for 10 minutes or until reduced by half, then add Jerusalem artichoke and baby carrot. Cook for 8-10 minutes until tender.
5.

Slice the lamb and divide among plates, then ladle over the vegetables and sauce. Top with the drained dumplings and serve garnished with parsley leaves.