INGREDIENTS
2
lbs Lamb shoulder
1
bunch Asparagus
1 3/4
lbs Baby turnips
2
Bay leaves
1
bunch Dandelion greens
4
Garlic cloves
4
sprigs Oregano
8 oz
Pearl onions
2 cups
Peas, fresh (or frozen
2
sprigs Rosemary
4
sprigs Thyme
6 cups
Chicken broth, low-sodium
2 tbsp
Balsamic vinegar
1 cup
Farro or wheat berries, semi-pearled
1
Kosher salt and freshly ground black pepper
1/4 cup
Olive oil
1 cup
Red wine, dry