Irish stew

Hearty Irish lamb stew with tender seared lamb, caramelised shallots and vegetables simmered with soaked whole wheat in a fragrant wine and herb broth—comforting and rustic.

Ingredients

main

0.3 kg whole wheat (soaked overnight)
2 kg lamb loin chops (cut into 3cm cubes)
0.12 l olive oil
24 pcs skinned shallots
4 pcs carrots (large)
2 pcs turnips
1 pcs celeriac
0.35 kg charlotte potatoes
0.15 l white wine
0.001 kg caster sugar
4 pcs fresh thyme (sprigs)
4 pcs oregano (sprigs)
0.45 l chicken stock

Directions

Preheat oven to 180C/350F/gas mark 4.
Drain and rinse the soaked whole wheat, place in a pan with plenty of water, bring to a boil and simmer about 1 hour until cooked; drain and set aside.
Season lamb with 1 tsp salt and black pepper.
Heat 1 tbsp olive oil in a large deep sauté pan over medium-high heat, sear some lamb without overcrowding 4 minutes on all sides, transfer to a bowl and repeat with remaining lamb adding oil as needed.
Lower heat to medium and add 1 tbsp oil, fry shallots 4 minutes until caramelised, transfer to lamb bowl.
Repeat searing with carrots, turnips, celeriac and potatoes until browned, adding oil as needed and transferring to lamb bowl.
Add white wine, caster sugar, thyme, oregano, 1 tsp salt and a grind of black pepper to the pan and boil on high about 3 minutes.
Tip lamb, vegetables and cooked whole wheat back into the pot and add chicken stock.
Cover and boil 5 minutes on stovetop, then transfer to oven and cook 1.5 hours.
Remove stew from oven, check liquid and if too much remove lid and boil a few minutes to reduce.