Heat olive oil in a large frying pan and brown the lamb on both sides before transferring to a large saucepan.
Add chicken stock, onion, garlic, carrot, thyme, and rosemary to the saucepan.
Simmer slowly for 1½ hours until the lamb falls from the bone.
Remove and discard the vegetables and herbs, reserving the stock for later.
Blanch spinach for 30 seconds, chill in iced water, squeeze dry, and finely chop.
Beat ricotta over a pan of boiling water until smooth, then incorporate egg yolk, parmesan, and flour.
Fold in the chopped spinach and roll the dough into walnut-sized balls.
Cook dumplings in the simmering lamb stock for 5-8 minutes until they float.
Cook peas, carrots, turnips, and courgettes in more lamb stock for 6 minutes until tender.
Score and blanch tomatoes in boiling water for 8 seconds, then peel.
Combine the lamb with enough stock to form a sauce and serve topped with vegetables, tomatoes, and dumplings.