Season the lamb with salt and pepper and dust with the flour.
Heat a heavy-bottom casserole dish until hot, add the olive oil and butter then add the lamb and fry on each side until golden-brown. Remove the lamb and keep to one side.
Reduce the heat and add the onions, carrots and swede and sauté until caramelised.
Add the wine and simmer until reduced by 70 %, then add the lamb and the lamb stock.
Bring the stew back up to a simmer then add the bay leaf and rosemary.
Cover with a lid, transfer the pan to the oven and cook until tender, approximately 2 hours 30 minutes.
For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary to the flour mixture.
Gradually add small amounts of cold water, 3-5 tablespoons, or enough to form a sticky dough.
Flour your hands and then roll the dough into 12 little balls. Place on a plate in the fridge to chill.
When the lamb stew is ready, place the 500ml chicken stock into a pan and bring to a simmer.
Add the dumplings and simmer for 6-8 minutes.
When cooked add to the top of the casserole and serve with pickled red cabbage
