Step 1 of 7
Irish Stew
The night before: soak the whole wheat berries in cold water overnight. Drain and rinse before using.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
