Ragout of Lamb and Spring Vegetables with Farro

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.

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