Lamb and green bean stew with farro

This autumn recipe from Domenica Marchetti (Soups and Stews, p. 56) is another winner and just right for a gray fall day. WF actually had some boneless lamb shoulder in just the right amount so it went in with the onions, green beans, farro, chicken stock, and crushed tomato to simmer for 2 hours and turn into a lovely, fragrant one-pot dish. A chiffonade of basil, a glass of cabernet, and life is good.