Braised Lamb Shank With Parmesan Dumplings

• 6 small lamb shanks, excess fat trimmed
• 1 cup plus 2 tbsp self-rising flour
• 2 tbsp vegetable or olive oil
• 1 large onion, finely chopped
• 2 None stalks celery, coarsely chopped
• 12 oz sweet potatoes, peeled and cubed
• 3 cloves garlic, thinly sliced
• 4 cups chicken stock
• 5 oz frozen fava beans, thawed and peeled
• 4 oz green beans, trimmed, cut in half diagonally
• 1 1/4 cups freshly grated Parmesan cheese
• 1/4 cup coarsely chopped parsley

1. Coat lamb in 2 tbsp of the flour; shake off excess. Heat 1 tbsp of the oil in a large deep skillet on medium-high heat. Add lamb; cook for 8-10 minutes or until browned. Remove from the skillet.
2. Add onion, celery and sweet potatoes to the skillet. Cook and stir for 3-4 mins. Stir in garlic; cook and stir for 30 seconds or until fragrant. Stir in stock. Return lamb to pan. Bring to a boil. Cover pan with a tight-fitting lid. Reduce heat to low; simmer, stirring and turning lamb occasionally, for 1 hour 45 mins or until lamb is tender. Stir in fava beans and green beans and cook 10 mins longer.
3. For the Parmesan dumplings, mix remaining 1 cup flour, Parmesan cheese and parsley in a medium bowl. Season. Add 1/2 cup water and remaining 1 tbsp oil. Stir to form a soft dough, adding additional water if needed.
4. Add heaping tablespoons of dough to the liquid in pan; don't let dumplings touch. Return pan to high heat; cook, covered, for 8-10 mins or until a knife inserted into center of a dumpling comes out clean. Add additional water to pan if needed.

lamb shanks, flour, vegetable, onion, stalks celery, sweet potatoes, garlic, chicken stock, beans, green beans, parmesan cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22086 (may not work)