Preheat the oven to 120°C.
Season the lamb with salt and pepper and coat with flour.
Brown the lamb in olive oil and butter in a hot casserole dish.
Remove the lamb and set it aside.
Fry the onions, carrots, and swede until caramelised.
Reduce the white wine by half, then return the lamb to the dish with the stock.
Add bay leaves and rosemary sprigs and bring to a simmer.
Cover the dish and bake in the oven for one hour.
Mix flour, suet, baking powder, and salt in a bowl.
Stir in the chopped rosemary.
Mix in 45-75ml of cold water to form a sticky dough.
Shape the dough into 12 small balls using floured hands.
Chill the dough balls in the fridge.
Simmer 500ml of lamb stock in a separate pan.
Poach the dumplings in the stock for 6-8 minutes.
Remove the dumplings and let them rest for one minute.
Combine the lamb, dumplings, and parsley in a shallow bowl to serve.