RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO

Ragout of Lamb and Spring Vegetables with Farro image

Provided by Chef Seamus Mullen

Yield 6 Servings

Number Of Ingredients 18

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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

Steps:

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