around 2 lb boneless leg of lamb (short leg weighed 2.9 lb with the bone), 1 large shallot, 3 carrots, 2 celery stalks, 2 chopped cloves of garlic, 3 parsnips, half tsp dried thyme, half tsp white pepper, half tsp dried rosemary, half tsp Worcestershire , 1 bay leaf, some Riesling, 3 tbsp butter, 3 tbsp flour,
butter and flour dumplings: 2/3 cup flour, 3 tbsp butter, 3 or 4 tbsp milk, around 3/4 tsp baking powder
Adapted from this recipe, written by a Canadian living in Shetland
I also looked at this recipe. I did not want to add turnips, orange juice, or tomato paste tonight.
The dumplings took closer to half an hour to cook in internally to 200⁰F. I decided I liked the baked look better, so I took the lid off about 15 minutes into cooking them, turned the heat up to 340⁰F with convection fan on, and baked the stew until most of the dumplings were golden and the internal temp hit 200⁰F.
