Mutton: cut the meat with the bone into pieces, season and brown in hot oil. Add onion, garlic and tomato paste and deglaze with red wine. Pour in the broth and let simmer for about 1 hour. Add herbs, bay leaf, rosemary etc. during the last 10 minutes and season with salt and pepper.
Dumplings: sauté the onion, mix all ingredients and shape into dumplings. Simmer in boiling salted water for about 15 minutes.