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🍽️ Oven Lamb Stew with Potato Dumplings

1009 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb meat (from the shoulder)
• 2 carrots
• 3 parsnips
• 3 onions
• 3 garlic cloves
• 2 tbsp olive oil
• 3 sprigs thyme
• sea salt
• pepper
• cinnamon
• 200 ml dry white wine
• 500 ml lamb stock
• 1 tbsp lemon juice
• 500 g bread for dumplings
• 400 ml lukewarm milk
• 1 shallot
• 1 tbsp butter
• 2 eggs
• 1 handful fresh chopped parsley
• salt
• nutmeg
• pepper (from the mill)
• breadcrumbs (as needed)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with kitchen paper.
2. 2. Cut the meat into large, bite-sized pieces.
3. 3. Clean the carrots and parsnips, peel them, and cut them into large pieces as well.
4. 4. Peel the onions and the garlic.
5. 5. Cut the onions into quarters.
6. 6. Dice the garlic finely.
7. 7. Preheat the oven to 180 degrees Celsius with top and bottom heat.
8. 8. Heat oil in a casserole dish in the oven or on the stove.
9. 9. Sear the meat on all sides in the hot oil.
10. 10. Add the cut vegetables and the thyme to the meat.
11. 11. Season the mixture with salt, pepper, and a pinch of cinnamon.
12. 12. Deglaze the mixture with the wine.
13. 13. Pour in the meat stock (fond).
14. 14. Place the casserole dish in the preheated oven.
15. 15. Cover the casserole dish with aluminum foil for the first 45 minutes.
16. 16. Let the stew simmer gently for a total of about 1.5 hours.
17. 17. Stir the stew occasionally.
18. 18. If necessary, add a little more meat stock during the cooking time.
19. 19. Season the stew at the end with salt, pepper, and lemon juice.
20. 20. Place the bread for the dumplings into a large bowl.
21. 21. Bring the milk to a boil.
22. 22. Pour the hot milk over the bread and let it soak up.
23. 23. Peel the shallot and dice it finely.
24. 24. Sauté the shallot in hot butter until translucent.
25. 25. Let the shallot cool down briefly.
26. 26. Add the shallot to the soaked bread.
27. 27. Add the eggs, parsley, salt, pepper, and nutmeg.
28. 28. Mix all the dumpling ingredients well together.
29. 29. Let the dumpling mixture rest for about 10 minutes.
30. 30. Add a little more milk or breadcrumbs if the mixture is too dry.
31. 31. Taste the dumpling mixture one last time and adjust seasoning.
32. 32. Wet your hands with water.
33. 33. Shape eight round dumplings from the mixture.
34. 34. Bring a large pot of salted water to a boil.
35. 35. Cook the dumplings in the boiling water for about 20 minutes.
36. 36. Remove the cooked dumplings with a slotted spoon.
37. 37. Let the dumplings drain well.
38. 38. Serve the dumplings together with the lamb stew.

Nutrition per serving

• kcal: 1009
• Protein: 72 g · Fett/Fat: 35 g · Carbs: 90 g