Croatian Lamb and Vegetable Stew with Dumplings (Janjetina s Njokima)

Pat the lamb cubes dry with paper towels. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches on all sides for 5-7 minutes per batch, then remove and set aside.

Reduce heat to medium. Add the chopped onion to the pot and sauté for 5 minutes until softened. Add the minced garlic, sliced carrots, and sliced parsnip, cooking for another 5 minutes until fragrant.

Return the browned lamb to the pot. Stir in the crushed tomatoes, beef broth, dried marjoram, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer.

Cover the pot and reduce the heat to low. Let the stew simmer gently for 2 hours, or until the lamb is very tender, stirring occasionally to prevent sticking.

After 2 hours, increase the heat to medium-high and bring the stew to a rolling boil. Add the potato gnocchi and cook for 2-3 minutes, or until they float to the surface and are tender.

Taste and adjust seasoning if necessary. Ladle the stew and dumplings into bowls, then garnish generously with fresh chopped parsley before serving.