Ingredients:
- 4 sprigs oregano
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- ¼ cup olive oil (plus more)
- 2 pounds lamb shoulder (cut into 1 inch pieces)
- Kosher salt
- Freshly ground black pepper
- 8 ounces pearl onions (peeled)
- 4 garlic cloves (thinly sliced)
- 2 tablespoons balsamic vinegar
- 1 cup dry red wine
- 6 cups chicken broth
- 1 cup semi-pearled farro or wheat berries (rinsed)
- 1¾ pounds baby turnips (trimmed, scrubbed, halved if large)
- 1 bunch asparagus (trimmed, cut into 1 inch pieces on a diagonal)
- 2 cups fresh peas
- 1 bunch dandelion greens (trimmed)
Directions
Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
Heat ¼ 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.
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.
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.
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.