Ingredients

• 1
  egg, beaten
• 30
  ml
  Italian parsley, chopped
• a few sprigs fresh thyme
• 2
  bay leaves
• DUMPLINGS
• 60
  ml
  butter
• salt and black pepper
• 6
  large carrots, peeled and cut in half
• 3
  fresh sage leaves
• 150
  ml
  milk
• 1.50
  kg
  beef shin, on the bone

• 45
  ml
  creamed horseradish
• 2
  ml
  salt
• 4
  celery stalks, trimmed
• 30
  g
  flour
• 8
  baby onions, peeled
• 250
  ml
  stout
• a few sprigs fresh oregano
• 250
  g
  self-raising flour
• 500
  ml
  beef stock
• 5
  ml
  grated nutmeg
• 45
  ml
  olive oil