Ragout of Lamb and Spring Vegetables with Farro

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. 1.

   Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.

   5 min

2. 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. 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. 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. 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