Season the flour well, then toss the lamb in the flour. Heat the oil in a large flameproof casserole, add the meat in batches and fry until browned all over.
Add the shallots and garlic and fry for 1 minute, then stir in the tomato purée, thyme and bay leaf.
Stir in the red wine and stock gradually, bring to a gentle simmer, then cover and cook for 1 hour or until the meat is almost tender.
Make the dumplings. Mix together all the ingredients in a large bowl, season and then add enough cold water to make a soft dough. Shape into 12 balls.
Stir the vegetables into the stew, then top with the dumplings. Cover and continue to cook for 25–30 minutes until the vegetables are tender.