irish stew

What does it include?

Ingredients

• 300g whole wheat soaked overnight in water
• 2 kg lamb loin chops, cut into 3 cm cubes
• 120 ml olive oil
• 24 peeled shallots
• 4 large carrots
• 2 turnips
• 1 celery
• 350 g charlotte potatoes
• 150 ml white wine
• 1 teaspoon powdered sugar
• 4 sprigs of fresh thyme
• 4 sprigs of oregano
• 450 ml chicken broth

How to prepare it step by step?

Preparation

1. Heat the oven to 180C/350F/gas mark 4. Drain and rinse the soaked wheat, put it in a medium saucepan with plenty of water, bring to the boil and simmer for an hour, until cooked. Drain and reserve.
2. Season the lamb with a teaspoon of salt and a little black pepper. Put a tablespoon of oil in a large, deep sauté pan with a lid; place over medium-high heat.
3. Add some lamb (don't overcrowd the pan) and sear for four minutes on all sides until golden brown. Transfer to a bowl and repeat with remaining lamb, adding oil as needed.
4. Lower the heat to medium and add a tablespoon of oil to the pan. Add the shallots and sauté for four minutes, until caramelized and golden.
5. Pour them into the lamb bowl and repeat with the remaining vegetables until well browned, adding more oil as needed.
6. Once all the vegetables are browned and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper. Boil over high heat for about three minutes, until reduced by half.
7. Return the lamb, vegetables, and whole wheat to the pot and add the broth.
8. Cover and boil for five minutes, then transfer to the oven for an hour and a half, until the lamb is tender.
9. Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and let it boil for a few minutes to thicken.