German Lamb in Sour Cream Crock Pot Aka Treasure Trove 1
Indulge in the rich, comforting flavors of German cuisine with this slow-cooked German Lamb in Sour Cream, a dish aptly nicknamed "Treasure Trove 1." Tender, bite-sized pieces of lamb shoulder are seared to perfection, then simmered in a creamy, tangy sour cream sauce infused with dill, paprika, and a hint of white vinegar. Fresh vegetables like carrots, celery, and onions melt into the luxurious sauce, while bay leaves add a subtle depth of flavor during the slow cooking process. Prepared effortlessly in a crock pot, this hearty and fragrant meal is perfect for cozy family dinners or special occasions. Serve it over boiled potatoes, spaetzle, or crusty bread to soak up every last drop of the velvety sauce. Ideal for lovers of slow-cooked, German-inspired comfort food, this recipe will quickly become a cherished favorite.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder (boneless, trimmed)
- 1 large yellow onion
- 4 medium carrots
- 3 celery stalks
- 3 large garlic cloves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1.5 cups sour cream
- 1 teaspoon white vinegar
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons dill (fresh, chopped)
- 2 bay leaves
Instructions
Trim the excess fat from the lamb shoulder and cut it into bite-sized cubes. Season the lamb with half the salt and pepper.
Peel and finely chop the onion. Slice the carrots and celery into thin rounds. Mince the garlic cloves.
In a large skillet, heat the butter over medium-high heat. Add the lamb pieces and sear them until browned on all sides. Transfer the browned lamb to the crock pot.
In the same skillet, sauté the onion, carrots, celery, and garlic until softened, about 5-7 minutes. Sprinkle the flour over the vegetables and stir, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour the beef broth into the skillet, stirring constantly, to create a smooth sauce. Bring the mixture to a simmer, then remove it from the heat.
Add the sautéed vegetable mixture to the crock pot, pouring it over the lamb. Stir gently to combine.
Mix the sour cream, white vinegar, paprika, remaining salt and pepper, and most of the dill in a small bowl. Set aside 2 tablespoons of the dill for garnish.
Pour the sour cream mixture into the crock pot and add the bay leaves. Stir to coat all the ingredients evenly.
Cover the crock pot with its lid and cook on low for 6-7 hours, or until the lamb is tender and the sauce has thickened.
Before serving, remove the bay leaves and taste the sauce. Adjust the seasoning with more salt or pepper, if needed.
Garnish with the reserved fresh dill and serve the lamb with boiled potatoes, spaetzle, or crusty bread for a complete meal.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
