Instruction

• Heat the oven to 180C/350F/gas mark 4
• 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
• Drain and set aside
• Season the lamb with a teaspoon of salt and some black pepper
• Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat
• Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides
• Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed
• Lower the heat to medium and add a tablespoon of oil to the pan
• Add the shallots and fry for four minutes, until caramelised
• 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
• 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
• Boil on a high heat for about three minutes
• Tip the lamb, vegetables and whole wheat back into the pot, and add the stock
• Cover and boil for five minutes, then transfer to the oven for an hour and a half
• Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes