2 sprigs fresh oregano
2 springs fresh thyme
1 sprig fresh rosemary
2 dry bay leaves
¼ cup grapeseed oil
1 pound boneless American lamb shoulder, cut into 1-inch pieces
salt to taste
pepper to taste
2 small Hawaiian sweet onions (about 8 ounces), sliced
3 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
1 cup dry red wine
4 cups low-sodium chicken broth
½ cup faro, rinsed
½ cup green lentils, rinsed
4 large carrots, rinsed peeled and chopped
1 bunch asparagus, trimmed, cut into 1-inch pieces
1 cup (packed) baby spinach
Tie together oregano, thyme and rosemary sprigs with kitchen string.
Heat oil in a 5-quart heavy stock pot over medium heat. Season lamb with salt and pepper and add to hot oil. Stir occasionally until evenly browned; approximately 15 minutes. Transfer pieces of meat to a plate.
Add onion slices to oil. Season with salt and pepper and stir until onions start to brown; approximately 5 minutes. Add garlic and cook for 1 minute. Add vinegar and cook until mixture is syrupy; approximately 2 minutes.
Stir in wine and bring to a boil. Continue cooking for 5 minutes. Mixture will reduce. Add broth, lamb, herb bundle and bay leaves. Bring to a boil and reduce heat to medium low; let simmer and partially cover; approximately 1 hour 20 minutes.
Add farro and lentils. Cook for 15 minutes. Remove herbs and add carrots. Continue cooking for 30 minutes. Add asparagus; cook for 5 minutes. Remove from heat and stir in spinach. Adjust salt and pepper and serve with bread or crostini.
Recipe adapted from Bonappetit