Spring is officially here and it’s time for those amazing fresh spring vegetables to become readily available again. Pair this Spring time Lamb Ragout with our 2013 Carr Pinot Noir, Yard Vineyard to celebrate the changing in the season.
Lamb Ragout with Spring Veggies
- 4 sprigs each oregano & thyme
- 2 sprigs rosemary
- 2 bay leaves
- ¼ + c. olive oil
- 2 lbs. lamb shoulder, 1” pieces
- salt and pepper
- 8 oz. pearl onions, peeled
- 4 garlic cloves, thinly sliced
- 2 tbsp. balsamic vinegar
- 1 c. Carr Pinot Noir
- 6 c. low-sodium chicken broth
- 1 c. farro, rinsed
- 1¾ lbs. baby turnips, trimmed
- 1 bunch asparagus, 1” pieces
- 2 c. fresh peas
- 1 bunch dandelion greens
1. Heat ¼ 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. Meanwhile, tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
2. 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 thickened, about 1 minute.
3. Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bouquet. Bring to a boil, reduce heat, and simmer gently while partially covered, until lamb is tender, about 75–85 minutes.
4. Stir in farro and cook until 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, about 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.
recipe adapted from Bon Appetit