Rosemary infused dumplings... Mmmm

1 cup self raising flour
50g butter
1/3 cup milk
Chopped fresh rosemary

Combine flour and butter by rubbing together until mixture resembles bread crumbs. Add rosemary. Add milk and mix to form a dough. Roll into balls (makes around 12) and put into the lamb shank casserole for the last 15 mins of cooking time and let them rise and soak up some of the sauce. Mmmmmm soooooo good!!