Lamb With Parmesan And Sun-Dried Tomato Dumplings

• 1 tbsp vegetable or olive oil
• 1 3/4 lbs lamb shoulder, cut into 1-inch pieces
• 1 large onion, finely chopped
• 2 None celery sticks, finely chopped
• 1 medium carrot, finely chopped
• 2 cloves garlic, crushed
• 2 cups tomato pasta sauce
• 1 None beef stock cube
• 2 tbsp Worcestershire sauce
• 2 None dried bay leaves
• 1 1/4 cups self-rising flour
• 5 tbsp cold butter, chopped
• 1/4 cup milk
• 2 tbsp chopped sun-dried tomatoes
• 2 tbsp finely chopped oregano
• 2 cups frozen fava beans, thawed and peeled
• 2/3 cup grated Cheddar cheese

1. Preheat the oven to 350u0b0F. Heat oil in a Dutch oven on medium-high heat. Cook lamb, in batches, for 2-3 mins or until seared. Transfer to a heatproof plate.
2. Add onion, celery and carrot to pan. Cook and stir for 5 mins or until onion softens. Return lamb to pan. Add garlic, pasta sauce, crumbled stock cube, 1 1/3 cups water, Worcestershire sauce and bay leaves. Bring to a boil. Remove from heat. Cover with tight-fitting lid. Bake for 1 1/2 hours.
3. Meanwhile, place flour in a medium bowl. Rub in butter to make fine crumbs. Add milk, tomato and oregano. With a spatula, use a cutting motion to mix until a dough forms. Shape into 12 balls.
4. Increase oven temperature to 425u0b0F. Add fava beans to lamb mixture. Arrange dumplings over lamb. Sprinkle with cheese. Bake, uncovered, for 10-15 mins or until dumplings are golden brown and cooked through.

vegetable, lamb shoulder, onion, celery, carrot, garlic, tomato pasta sauce, beef, worcestershire sauce, bay leaves, flour, cold butter, milk, tomatoes, oregano, beans, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/35096 (may not work)