Irish stew

Instructions

1- Heat the oven to 180C/350F/gas mark 4.

2- Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to a boil and simmer for an hour, until cooked.

3- Drain and set aside.

4- Season the lamb with a teaspoon of salt and some black pepper.

5- Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat.

6- Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides.

7- Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed.

8- Lower the heat to medium and add a tablespoon of oil to the pan.

9- Add the shallots and fry for four minutes, until caramelised.

10- Tip these into the lamb bowl, and repeat with the remaining vegetables until they are all nice and brown, adding more oil as you need it.

11- Once all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper.

12- Boil on a high heat for about three minutes.

13- Tip the lamb, vegetables and whole wheat back into the pot, and add the stock.

14- Cover and boil for five minutes, then transfer to the oven for an hour and a half.

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