This is another seasonal transition dish that marries hearty braised short ribs with some liter, more spring-like flavors.  I paired the short ribs with risotto style farro, wilted greens, and the braising vegetables and garnished it with thinly sliced radishes and spring onions.  This dish would be great with any rice or grain.  You can also skip it completely and serve it simply with vegetables and maybe some crusty bread to soak up the beautiful sherry and veal stock reduction that’s scented with lavender and honey.  Here I used a sweet sherry and, coupled with the honey, was almost too sweet.  So, if you prefer your main meals more on the savory side of the spectrum, simply use a dry sherry instead.  It will be great either way.  However, if you do use a sweet sherry, the extra sweetness added a nice balance to the earthiness of the farro, greens, radishes, and onions.  If you don’t have sherry, feel free to use a good quality white wine…it will turn out just as great.  Recipe follows after the jump… Continue reading →