Braised Lamb Shoulder with Roasted Root Vegetable Caponata & Creamy Farro

Name: Braised Lamb Shoulder with Roasted Root Vegetable Caponata & Creamy Farro
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 10 oz lamb shoulder, cubed; 0.75 cups pearl farro; 1 medium eggplant; 3 oz rainbow carrots; 2 oz celery root; 0.5 cup red wine; 3 cups low-sodium vegetable broth; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 3 tbsp extra virgin olive oil; 3 cloves garlic; 0.25 medium red onion; 1 tbsp tomato paste; 0.25 cup kalamata olives; 1 tbsp capers; 1 tbsp balsamic vinegar; 2 tbsp pine nuts; 2 tbsp fresh parsley; 0.75 tsp sea salt; 0.5 tsp black pepper

Prep 20 min · Cook 55 min · Serves 2 · medium

Mediterranean Diet

Tender braised lamb infused with rosemary and red wine, served alongside a rustic Italian-style caponata of roasted eggplant, carrots, and celery root, paired with creamy pearl farro finished with fresh herbs and toasted pine nuts

Ingredients

10 oz lamb shoulder, cubed
0.75 cups pearl farro
1 medium eggplant
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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