Ingredients:
- ½ pound lamb stew meat
- 2 tablespoons extra virgin olive oil, divided
- 2 leeks, sliced
- 1 fennel bulb, cored and sliced
- ½ teaspoon salt, or to taste
- Pinch red pepper flakes
- ¼ cup white wine
- 3 ½ cups water or homemade chicken stock without salt
- 1 cup farro
- 1 cup fresh or frozen peas
- 2 tablespoons fresh tarragon, chopped
- Zest of one lemon