Smoked Lamb And Sauerkraut (crock Pot)

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 lbs boneless smoked lamb shoulder (also called "sweet morsel")
• 2 (14 1/2 ounce) cans sauerkraut, rinsed and drained
• 2 medium onions, sliced
• 1 (8 ounce) can tomatoes, cut up
• 1 bay leaf
• 1 tablespoon paprika
• 1 1/2 teaspoons caraway seeds
• 1/4 teaspoon pepper
• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1/2 cup sour cream (optional)

Recipe

• 1 place onion in crock pot; place lamb on top.
• 2 combine drained sauerkraut, tomatoes (undrained), bay leaf, caraway seed, paprika, and pepper; pour over lamb.
• 3 cover; cook on low heat setting 8 hours.
• 4 remove bay leaf; remove lamb to platter and cover to keep warm.
• 5 skim fat from surface of sauerkraut mixture.
• 6 transfer sauerkraut mixture to a large saucepan.
• 7 combine water and cornstarch; stir into sauerkraut mixture and heat until thickened and bubbly.
• 8 stir in sour cream (optional), if desired.
• 9 serve with sliced lamb.
• 10 note: this can be cooked in the oven in an oven-proof covered casserole.
• 11 bake@ 350f 2- 2 1/2 hours.