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 notes

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