Heat oil in a heavy-based flameproof casserole dish over high heat. Cook veal, in batches, for 3 to 4 minutes or until browned. Remove to a plate.
Add onion, garlic, paprika, salt and pepper to the dish. Cook for 2 minutes. Add stock, tomato paste and vinegar. Stir until well-combined. Bring to the boil.
Preheat oven to 200°C. Return veal to the dish. Cover and place in the oven for 1 hour.
To make dumplings: Sift flours into a bowl. Stir in parsley. Make a well in the centre and pour in milk and butter. Stir to form a soft dough. Roll into 12 rounds. After 1 hour, remove casserole from oven. Place dough over meat. Cover and cook for a further 15 to 20 minutes. Serve.
Plump flavours of mulberry, dark cherry and plum are gently layered with soft oak influences and velvety tannins