Braised Lamb Shoulder with Roasted Root Vegetable Caponata & Creamy Farro

Ingredients

• 10 oz lamb shoulder, cubed, 1-inch pieces
• 3/4 cups pearl farro, dry
• 1 medium eggplant, cut into 1-inch cubes
• 3 oz rainbow carrots, bias-cut into 1-inch pieces
• 2 oz celery root, peeled and cubed
• 1/2 cup red wine, dry
• 3 cups low-sodium vegetable broth, divided
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 tbsp extra virgin olive oil, divided
• 3 cloves garlic, minced
• 1/4 medium red onion, diced
• 1 tbsp tomato paste
• 1/4 cup kalamata olives, pitted and halved
• 1 tbsp capers, drained
• 1 tbsp balsamic vinegar
• 2 tbsp pine nuts, toasted
• 2 tbsp fresh parsley, chopped
• 3/4 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 325°F. Pat lamb dry and season generously with salt and pepper. Heat 1 1/2 tbsp olive oil in a heavy braising pot over medium-high heat.

2. 2

   Brown lamb on all sides (4-5 minutes total), working in batches if needed. Set aside.