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Davis Bynum Menu

Lamb Ragout with Spring Vegetables and Farro

Lamb Ragout with Spring Vegetables and Farro

Recipe from
Davis Bynum
Pair with
Davis Bynum Clone 114 Pinot Noir

Ingredients:

  • 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

Directions:

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.