Ragout of Lamb and Spring Vegetables with Farro

Photo by Meredith M.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

Ingredients

  • 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

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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