Irish Stew

Ingredients

• 2000 glamb loin chops, cut into 3cm cubes
• 300 gwhole wheat berries, soaked overnight in cold water, then drained
• 24shallots, peeled and left whole
• 4 largecarrots
• 2turnips
• 1celeriac
• 350 gcharlotte potatoes
• 120 mlolive oil, used in stages for browning
• 150 mlwhite wine
• 450 mlchicken stock
• 4 sprigsfresh thyme
• 4 sprigsfresh oregano
• 1 tspcaster (superfine) sugar
• salt, to taste
• black pepper, to taste

Method

1. 1

   The night before: soak the whole wheat berries in cold water overnight. Drain and rinse before using.

2. 2

   Cook the wheat: place drained wheat berries in a pan with plenty of cold water. Bring to a boil and simmer for 1 hour until tender. Drain and set aside.

3. 3

   Preheat the oven to 180°C / 350°F / gas 4. Season the lamb generously with salt and pepper. Heat 1 tbsp oil in a large lidded sauté pan over medium-high heat. Brown the lamb in batches for 4 minutes, turning to sear all sides. Transfer to a bowl.

4. 4

   Reduce heat to medium. Add 1 tbsp oil and sauté the shallots for 4 minutes until caramelised. Transfer to the lamb bowl. Repeat with the remaining vegetables (carrots, turnips, celeriac, potatoes), browning in batches and adding to the bowl.

5. 5

   Add the white wine, sugar, thyme, oregano, 1 tsp salt and a generous grind of black pepper to the empty pan. Boil over high heat for 3 minutes.

6. 6

   Return the lamb, vegetables and cooked wheat to the pan. Pour in the stock. Cover and bring to a boil for 5 minutes, then transfer to the oven for 1 hour 30 minutes.

7. 7

   Check the liquid level. If too much remains, remove the lid and reduce on the stovetop for a few minutes. Serve from the pan.