Lamb Shank Stew and Dumplings


  • 4 to 5 Prime Dorper Lamb shanks cut into approximately 3cm rings.

  • 1⁄2 brown onion, sliced

  • 1⁄2 small cabbage, sliced

  • 2 large carrots, sliced approximately 1.5cm

  • 4 medium potatoes, cut into quarters

  • 1 small orange sweet potato, sliced approximately 1.5cm

  • 3 cups water

  • Ground black pepper to taste

  • Cornflour to thicken as required


  • 1 cup Self Raising flour

  • 2 teaspoons soft butter

  • Pinch salt

  • Enough water to make sticky dough


Pre heat cooking pan at medium heat. Drizzle with olive oil, add onion, toss shank pieces in flour and add to pan.

Braise until brown (approximately 15 minutes), stirring frequently. Turn to low heat.

Add water, all vegetables and pepper, mix together. Place lid on and simmer on low temperature for 1 to 1 1⁄2 hours.

Dumplings: Mix flour, butter with salt, gradually adding water until dough becomes sticky.

Simmer stew for 20 minutes then drop desert spoons of dough mixture into pan on top of other ingredients. Replace lid.

Gently stir mixture occasionally to prevent sticking. Serve with long string beans.

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