Ragout of Lamb and Spring Vegetables with Farro

Posted by Jenni Harris
Feb 13, 2017 10:23:00 AM

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



6 servings

  • 4 sprigs of oregano
  • 4 sprigs of thyme
  • 2 springs of rosemary
  • 2 bay leaves
  • 1/4 cup olive oil, plus more
  • 1 whole White Oak Pastures Grassfed, Pasture-raised lamb shoulder
  • Kosher salt and freshly ground black pepper
  • 8 ounces pearl onions, peeled
  • 4 garlic cloves, thinly sliced
  • 2 tbsp balsamic vinegar
  • 1 cup dry red wine 
  • 6 cups low-sodium chicken broth
  • 1 cup semi-pearled faro or wheat berries, rinsed
  • 1.75 lbs baby turnips, trimmed, scrubbed, halved if large
  • 1 bunch of asparagus, trimmed, cut into 1-inch pieces on a diagonal
  • 1 bunch arugula, kale or mustard greens


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. Cook, turning occasionally, until browned, 8-10 minutes per side. Transfer to a plate.

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 one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb in tender, 75-85 minutes.

Stir in faro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until faro is cooked through, turnips are turnips, 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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