| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 30 min |
| Cook: | 3 hr |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 30 min |
| Cook: | 3 hr |
| Yield: | 8 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1949 |
| Total Fat | 185 g |
| Saturated Fat | 92 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 260 mg |
| Sodium | 1404 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1949 |
| Total Fat | 185 g |
| Saturated Fat | 92 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 260 mg |
| Sodium | 1404 mg |
Reviews
Everyone loved this! I used leftover lamb from a leg of lamb and threw in the leftover lamb gravy with the broth. Also, who has “veal” stock? I just used beef. I didn’t have any carrots, so I threw in some diced potatoes as a filler. Dumplings were fantastic! Even my 5 year old grand daughter loved it.
Delicious. I deglazed the pot with a nice pinot. Couldn’t help myself. Everyone enjoyed it (even those who don’t always like new recipes.
I made this tonight for dinner, it turned out excellent, despite some glaring errors in the recipe.
1 – The list of ingredients called for 1 1/2 teaspoons of Baking POWDER, the directions call for you to add the Baking SODA to the flour mixture. I chose to use Baking POWDER, and the dumplings were great.
2 – The directions call for you to melt the butter, blend in the flour, then add the diced onion, celery, and carrot, and cook for about eight minutes. That would never work, you should soften the diced vegetables in the butter BEFORE adding the flour.
While it’s not mentioned in the recipe you should skim as much fat from the cooking broth (veal stock as possible before adding it to the roux. Lamb shoulder releases a good bit of fat during the slow roasting process. The excess fat can give a very strong taste to the gravy if it’s not removed.
All in all an excellent dish. The dumplings with goat cheese and herbs were outstanding.
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.
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.
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.
Veal stock? where do you guys get off? REALLY! I’m sure Irish peasants really had veal stock at their ready when making stew?
It was amazingly easy to cook, and was completely shocked at how wonderful it tasted. I had a back up meal planned just in case, but had not need in it. We plan on trying more lamb recipes. Even the children are thrilled to try the next upcoming meal of lamb.
I was a bit worried about the goat cheese, but wow, it was great.
Highly recommend this stew
I was a bit worried about the goat cheese, but wow, it was great.
Highly recommend this stew
This is one of my favorite lamb stew recipes. I cheated on the dumplings and used an old trick of my mother’s. I took pinches of prepared biscuits in the can and added the goat cheese. It came out fantastic and my friends at work want to know when I’m making it again so they can get leftovers!
This was sooo very good. I made it and all of it was gone. No leftovers!