Ragout of Lamb and Spring Vegetables with Farro
A hearty and luxurious spring stew featuring tender lamb shoulder slow-cooked with seasonal vegetables like baby turnips, asparagus, and peas, served over nutty farro. This rustic dish combines Mediterranean herbs with fresh spring produce for a complete one-pot meal.
Ingredients
- •4 sprigs oregano
- •4 sprigs thyme
- •2 sprigs rosemary
- •2 leaves bay leaves
- •¼ cup olive oil
- •2 pounds lamb shoulder
- •to taste kosher salt
- •to taste black pepper
- •8 ounces pearl onions
- •4 cloves garlic
- •2 tablespoons balsamic vinegar
- •1 cup dry red wine
- •6 cups low-sodium chicken broth
- •1 cup semi-pearled farro
- •1¾ pounds baby turnips
- •1 bunch asparagus
- •2 cups peas
- •1 bunch dandelion greens
Cooking Instructions
- 1.
Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
5 min
- 2.
Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
30 min
- 3.
Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
6 min
- 4.
Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
85 min
- 5.
Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.
62 min