Traditional Irish Lamb Stew

Ingredients

• 1 kg lamb loin
• 150 g whole wheat
• 60 ml olive oil
• 12 shallots
• 2 carrots
• 1 turnips
• ½ celeriac
• 175 g charlotte potatoes
• 75 ml white wine
• ½ tsp granulated sugar
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 225 ml chicken broth
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 180C (350F). Drain and rinse soaked whole wheat, then simmer in water for 1 hour until cooked. Drain and set aside.
2. Season lamb with salt and pepper. Sear lamb in batches in a large, deep sauté pan with olive oil until browned on all sides. Transfer to a bowl.
3. In the same pan, sauté shallots until caramelized, then add to the lamb. Repeat with carrots, turnips, celeriac, and potatoes until browned, adding oil as needed.
4. Deglaze the pan with white wine, sugar, herbs, salt, and pepper. Boil for 3 minutes.
5. Return lamb, vegetables, and cooked whole wheat to the pan. Add chicken broth, cover, and boil for 5 minutes.
6. Transfer the covered pan to the oven and bake for 1 hour and 30 minutes.
7. Remove from oven. If the stew is too liquidy, remove the lid and boil on the stovetop for a few minutes to reduce.