Irish stew

Prepare

1. 🥄Heat the oven to 180C/350F/gas mark

Cook

1. 🔥Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to a boil and simmer for an hour, until cooked.

Steps

1. 🧂Drain and set aside.

Prepare

1. 🍳Season the lamb with a teaspoon of salt and some black pepper.

Steps

1. 🫇Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat.
2. 🍽️Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides.
3. 🌿Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed.
4. ✨Lower the heat to medium and add a tablespoon of oil to the pan.

Cook

1. 🍽️Add the shallots and fry for four minutes, until caramelised.

Steps

1. 🌿Tip these into the lamb bowl, and repeat with the remaining vegetables until they are all nice and brown, adding more oil as you need it.
2. ✨Once all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper.

Cook

1. ✨Boil on a high heat for about three minutes.

Steps

1. 🥄Tip the lamb, vegetables and whole wheat back into the pot, and add the stock.

Cook

1. 🔥Cover and boil for five minutes, then transfer to the oven for an hour and a half.
2. 🧂Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes.