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Ragout of Lamb and Spring Vegetables with Farro


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Rate this recipe 4.3/5 (6 Votes)


  • 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


Servings 6
Adapted from


Step 1

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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