Recipe provided by | NIBBLES & FEASTS

Servings: 8-10

INSTRUCTIONS

2 sprigs fresh oregano

2 springs fresh thyme

1 sprig fresh rosemary

2 dry bay leaves

1/4 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

1/2 cup faro, rinsed

1/2 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

DIRECTIONS

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.