Irish Lamb and Wheat Stew

Pasos

1. 1

   Preheat the oven to 180C (350F) and set a pot for the wheat. Drain and rinse the soaked wheat, add to a medium pan with plenty of water, bring to a boil and simmer for about 60 minutes until cooked; drain and set aside.

2. 2

   Season the lamb with salt and pepper. Add oil to a large deep sauté pan and sear the lamb in batches for about 4 minutes per batch until browned; remove to a bowl and repeat with the remaining lamb.

3. 3

   Lower the heat and add more oil if needed. Fry the shallots until caramelised, about 4 minutes. Add them to the lamb and repeat with the remaining vegetables until browned.

4. 4

   When all vegetables are seared, add the wine, sugar, herbs, salt and pepper. Boil on high for about 3 minutes.

5. 5

   Return the lamb, vegetables and wheat to the pot and add the stock. Bring to a boil, cover and simmer for 5 minutes, then transfer to the oven and cook for 90 minutes.

6. 6

   Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes to reduce.