Name: Ragout of Lamb and Spring Vegetables with Farro
Yield: 6 Servings
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" pieces; Kosher salt, freshly ground pepper; 0 freshly ground 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" pieces on a diagonal; 2 cups fresh (or frozen, thawed) peas; 1 bunch dandelion greens, trimmed

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Ragout of Lamb and Spring Vegetables with FarroChristopher Testani

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Recipe information

Yield
6 Servings

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" pieces

Kosher salt, freshly ground pepper

0 freshly ground 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" pieces on a diagonal

2 cups fresh (or frozen, thawed) peas

1 bunch dandelion greens, trimmed

Preparation

Step 1
Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
Step 2
Heat 1/4 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.
Step 3
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.
Step 4
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.
Step 5
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.