French Lamb and Rye Berry Braise - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Tradit
Soak the rye berries overnight in cold water. The next day, drain the rye berries and preheat the oven to 300°F. In a heavy, 4-quart braising pot with a lid, he
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Ingredients
- ¾ cup rye berries, washed
- 3 Tbsp. extra-virgin olive oil
- 2 pounds boneless lamb shoulder, in 2-inch cubes
- salt
- 1 tsp. freshly-cracked black pepper
- 1 large onion, chopped (2 cups)
- 1 14-ounce can diced tomato, drained
- 1 stick cinnamon
- 1 bay leaf
- 2 cups beef stock or chicken stock
- 1 cup red wine
- zest of one large orange, in long strips
- 1 cup chopped fresh parsley
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