To make:

Place meat in a medium pan and cover with the water - you may need to add more water to cover meat. Bring to boil and cook on medium heat for about 40 minutes until tender and the meat is falling from the bone. Turn heat off and allow to cool slightly before skimming fat. Remove meat and pull from bone. Chop meat into bite size pieces, discarding the fat.

Add meat back into water along with carrots, potatoes, onions, salt, pepper, bay leaf, tomato sauce and parsley. Bring to boil and reduce to a simmer for about 10 minutes. Blend your 2 tablespoons of flour with a little water and add to pan. Stir until stew thickens. Drop spoonfulls of dumping mixture into stew. Cover and cook on a medium heat for about 15 - 20 minutes, stirring the bottom occasionally to prevent sticking.

To make the dumplings:

Sift flour and salt. Rub in butter, stir in parsley. Add milk and stir quickly to make a soft sticky dough.

Serve with hot crusty bread.