4 sprigs oregano
4 sprigs thyme
1 spring rosemary
6 bay leaves
1/4 cup olive oil
2 pounds lamb shoulder, cut into 1inch pieces
Kosher salt
Freshly ground pepper
8 ounces pearl onions, peeled
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
1 cup Davis Bynum Pinot Noir
6 cups chicken stock
1 cup farro – cooked to al dente
1 3/4 pounds baby carrots, trimmed and scrubbed
1 pound sugar snap peas, trimmed
2 cups frozen peas
1 bunch ruby chard, washed, trimmed and chopped
Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
Heat oil in a large heavy pot over medium-high heat. Season the lamb with salt and pepper. Working in batches, brown the lamb, about 10-12 minutes per batch. Set meat aside.
Add pearl onions to the pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in the garlic; cook 30 seconds before adding the vinegar. Cook, scraping up browned bits, about 1 minute.
Add the wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add the broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until the lamb is tender, 75–85 minutes.
Remove the herb bundle; add carrots and farro. Cook until the farro is cooked through, carrots are tender, and lamb is almost falling apart, 30–40 minutes. Mix in sugar snaps, peas, and chard; cook until tender, 2 minutes. Season with salt and pepper.
