Trim the excess fat from the lamb.  Peel the carrot, trim the leek and wash thoroughly. Cut into 2.5cm chunks.

Heat the oil in a heavy based frying pan and fry the lamb briskly on all sides until well browned.  Transfer to a large saucepan.

Fry the onion gently until starting to brown.  Stir in the garlic, carrot and leek and continue to cook until softened.  Add to the pan with the meat.

Pour the stock into the frying pan and bring to the boil, stirring and scraping the sticky juices from the bottom of the pan.   Add to the pan with the meat.  Stir in the tomatoes and season with salt, pepper and the oregano.  Cover with a lid set at an angle, bring to the boil and simmer for one hour.

Stir in the courgette and cannellini beans, bring back to the boil and continue to simmer.  Now make the dumplings:  mix all the ingredients together and season with salt and pepper.  Add water to bind to a soft but firm dough.  Spoon dollops of the dumpling mixture on top of the simmering liquid.  Cook for 10 minutes with the lid on and 10 with the lid off.

Serve in pasta bowls with the Parmesan handed separately.