Ragout of Lamb and Spring Vegetables with Farro
"This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days...."
INGREDIENTS
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4 sprigs oregano
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4 sprigs thyme
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2 sprigs rosemary
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2 bay leaves
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1/4 cup olive oil, plus more
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2 pounds lamb shoulder, cut into 1" pieces
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Kosher salt, freshly ground pepper
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8 ounces pearl onions, peeled
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4 garlic cloves, thinly sliced
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2 tablespoons balsamic vinegar
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1 cup dry red wine
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6 cups low-sodium chicken broth
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1 cup semi-pearled farro or wheat berries, rinsed
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1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
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1 bunch asparagus, trimmed, cut into 1" pieces on a diagonal
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2 cups fresh (or frozen, thawed) peas
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1 bunch dandelion greens, trimmed
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