Ragout of Lamb and Spring Vegetables with Farro
- 4 sprigs oregano
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1/4 cup olive oil, plus more
- 2 pounds lamb shoulder, cut into 1-inch pieces
- Kosher salt and 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 low-sodium chicken broth
- 1 cup semi-pearled farro or wheat berries, rinsed
- 1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
- 1 bunch asparagus, trimmed, cut into 1-inch pieces on a diagonal
- 2 cups fresh (or frozen, thawed) peas
- 1 bunch dandelion greens, trimmed
Adapted from bonappetit.com
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.