Ragout of Lamb and Spring Vegetables with Farro

Ingredients for 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

• 900g lamb shoulder, cut into 1" pieces

• Kosher salt, freshly ground pepper

• 0 freshly ground pepper

• 230g pearl onions, peeled

• 4 garlic cloves, thinly sliced

• 2 tablespoons balsamic vinegar

• 240ml dry red wine

• 1450ml low-sodium chicken broth

• 240ml semi-pearled farro or wheat berries, rinsed

• 800g baby turnips, trimmed, scrubbed, halved if large

• 1 bunch asparagus, trimmed, cut into 1" pieces on a diagonal

• 475ml fresh (or frozen, thawed) peas

• 1 bunch dandelion greens, trimmed

Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.

Heat 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.