4 servings (serving size: 2 cups)

You can substitute pork or beef for the lamb, but we know you'll love the flavor of this tasty lamb stew.

How to Make It

Heat a Dutch oven coated with cooking spray over medium-high heat. Add lamb; cook 5 minutes, browning on all sides. Add onion and garlic; sauté 8 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add water and next 7 ingredients (water through bay leaf); bring to a boil. Reduce heat, and simmer 1 1/2 hours or until lamb is tender. Discard bay leaf; sprinkle servings evenly with basil.

Ratings & Reviews

CherylT's Review

January 26, 2015
We liked this recipe. I was looking for something that I could use for 5 leftover lamb chops and this was perfect. I made small cubes of meat from what I cut off the chops. Since my lamb was already cooked I just cooked the dish until the farro was tender. I didn't have green beans so I used some thawed edamame. I think the green beans would have been better so I don't recommend that change. Otherwise, it was a good solid recipe.