Lamb Knuckles With Sauerkraut And Dumplings

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 5
• 5 lamb knuckles or 5 lamb hocks
• 1 quart sauerkraut
• water
• 1 egg, well beaten
• 1 1/2 tablespoons butter, melted
• 1/2 cup water
• 1 cup flour
• 1/2 teaspoon salt
• 1 dash nutmeg

Recipe

• 1 clean lamb knuckles, scrape and wash thoroughly.
• 2 combine with sauerkraut and cover with cold water.
• 3 cook slowly until knuckles are tender.
• 4 add melted butter to beaten egg and water.
• 5 sift dry ingredients together and combine with egg mixture; beat thoroughly.
• 6 if necessary, add more flour to make a stiff enough batter to drop from a spoon.
• 7 twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
• 8 cover tightly and cook for 20 to 25 minutes.