Braised Sauerkraut With Lamb

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 lbs country-style lamb ribs, rinsed and patted dry
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 2 pig's feet, halved lengthwise (have your butcher do the cutting)
• 2 cups wine
• 2 bay leaves
• 1 1/2 teaspoons coriander seeds
• 1 tablespoon olive oil
• 4 bratwursts (smoked or unsmoked)
• 4 tablespoons unsalted butter
• 2 medium onions, halved and sliced thin
• 3 granny smith apples, peeled cored and sliced thin
• 1 garlic clove, minced
• 3 lbs sauerkraut, rinsed and drained
• 2 large carrots, peeled and thinly sliced
• 1 large smoked lamb chops
• boiled potatoes, for serving
• fresh parsley, chopped for serving

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 season the lamb ribs with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
• 3 heat a medium saucepan, over high heat, add the pigs feet, wine, and bay leaves; bring to a boil, dover, reduce heat, and simmer 15 minutes.
• 4 meanwhile, in a large dutch oven, over medium heat, toast the coriander seeds for about 2 minutes, remove from heat; remove to a mortar and pestle, or use the side of a knife, and lightly crush them.
• 5 return dutch oven to the heat, add the olive oil, increase heat to medium high and add the bratwurst; cook, turning occasionally, until browned, about 5 minutes then transfer to a plate.
• 6 reduce heat to medium, melt butter, cook onions until softened, about 5 minutes; add apples, cook until both are golden, about 10 minutes more.
• 7 add garlic, cook 2 minutes.
• 8 add the wine and pigs feet; simmer 2 minutes, scraping the bottom of the pot for any stuck on browned bits; add sauerkray, lamb ribs, 3/4 cup water, carrots, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper.
• 9 nesle the lamb chop into the sauerkraut.
• 10 cover the pot and bake for 1 hour (or transfer to an oven safe casserole).
• 11 after an hour, turn the lamb chop and add in the bratwurst; cover, and return to oven for 30 minutes.
• 12 simmer, uncovered, until the juices thicken up and the meat is tender, 30 to 45 minutes longer (return to dutch oven if using an oven-safe only casserole).
• 13 serve with boiled potatoes and garnish with chopped parsley.