Spring Lamb Farro Stew
Preheat the oven to 325 degrees.
Season the lamb stew meat with salt.Place a heavy-bottomed, oven safe pot over medium heat.Add one tablespoon of the olive oil and then add the lamb in one layer. Let brown well on one side before turning the pieces to brown the other side. Remove the lamb from the pan and place in a bowl.
Reduce the heat to medium-low. Add the other tablespoon of olive oil, the leeks, fennel bulb, salt and red pepper flakes. Sauté about 5 minutes, until vegetables are starting to soften. Add the white wine and stir. Add the water or chicken stock and then stir in the farro. Bring the liquid to a boil and then reduce to a simmer. Place a tight-fitting lid on the pot and place the pot in the oven. Let cook for about 1 ½ - 2 hours, or until the lamb is tender and the farro is cooked.
Remove from the oven and stir in the peas, tarragon and lemon zest.
3 ½ cups
lamb stew meat
extra virgin olive oil, divided
fennel bulb, cored and sliced
red pepper flakes
water or homemade chicken stock without salt
fresh or frozen peas
fresh tarragon, chopped
zest of lemon