Slow-cooked lamb with Jerusalem artichokes and parsley dumplings

Method

• Step 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.
• Step 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.
• Step 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.)
• Step 4
  Heat oil in a pan over medium heat. Add eschalot and cook 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.
• Step 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.