Irish Stew (Lamb Stew)

Ingredients

• 300 gWheat grain
• 2000 gLamb
• 120 mlOlive oil
• 24 pcsShallot
• 4 pcsCarrot
• 2 pcsRutabaga
• 1 pcsCeleriac
• 350 gPotato
• 150 mlWhite wine
• 1 tspSugar
• 4 stängelThyme
• 4 stängelOregano
• 450 mlChicken broth
• 2 tspSalt
• 1 mahlgangPepper

Instructions

1. 1

   Prepare the wheat

   • Drain and rinse the soaked wheat berries (300 g).
   • Place in a medium pot, cover with plenty of water, bring to a boil and simmer for about 60 minutes until tender.
   • Drain and set aside.
2. 2

   Sear the lamb

   • Preheat the oven to 180 °C (350 °F).
   • Season the lamb (2 kg, cubed) with 1 tsp salt and pepper.
   • Heat 1 tbsp oil in a large deep pan. Working in batches, sear lamb on all sides for about 4 minutes until browned. Transfer to a bowl.
3. 3

   Brown the vegetables

   • Reduce heat to medium, add 1 tbsp oil and fry shallots (24) for about 4 minutes until caramelised; add to lamb bowl.
   • Continue to brown carrots (4), turnips (2), celeriac (1) and potatoes (350 g) in the same way, adding oil as needed.
4. 4

   Deglaze and braise

   • Add wine (150 ml), sugar (1 tsp), thyme (4 sprigs), oregano (4 sprigs), 1 tsp salt and pepper to the pan and boil for about 3 minutes.
   • Return lamb, vegetables and cooked wheat to the pot, add chicken stock (450 ml), cover and boil 5 minutes on the hob, then transfer to the oven for ~90 minutes.
   • If there is excess liquid after cooking, remove lid and reduce on the stove for a few minutes.
5. 5

   Finish and serve

   • Adjust seasoning, garnish with fresh herbs if desired and serve hot.