Lamb and Green Bean Stew with Spelt

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup cooking wine dry red
• 2 tablespoons basil fresh thinly sliced
• 2  garlic cloves crushed
• 1 pound green beans trimmed
• 1 pound lamb stew meat 
• 1.5 cups onion vertically sliced
• 0.8 teaspoon salt 
• 0.8 cup farro rinsed uncooked drained (farro)
• 0.5 cup tomato sauce 
• 2 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven coated with cooking spray over medium-high heat.
2. Add lamb; cook 5 minutes, browning on all sides.
3. Add onion and garlic; saut 8 minutes, stirring frequently.
4. Add wine, scraping pan to loosen browned bits.
5. 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.