🥨 German · Main · Hard difficulty · Contains meat or poultry
Lamb Sauerbraten
A smoky German main built around lamb, seasoned with red wine vinegar and onions.
- Prep time
- 57 min
- Cook time
- 133 min
- Total time
- 3h 10m
- Servings
- 6
- Calories
- 479 kcal
- Protein
- 28 g
- Carbs
- 28 g
- Fat
- 28 g
- Course
- Main
About this German stew
Lamb Sauerbraten is a German main built around lamb. It takes about 3h 10m from start to finish, 57 minutes of prep and 133 minutes of cooking, and serves 6.
Cooking method: stew. Difficulty is rated hard. Contains meat or poultry.
Good for: high protein, meal prep, one-pot wonders, date night, comfort food.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 500 g lamb, cubed
- 1 cup red wine vinegar
- 2 onions
- 6 cloves
- 2 bay leaves
- 1/4 cup raisins
- Gingersnap crumbs
- 2 tbsp cooking oil
- Salt and black pepper, to taste
Method
Step 1. Pat the lamb dry, season and brown in batches in a heavy pot; set aside.
- Heat
- Off, no heat yet
- Look for
- Pieces are roughly the same size, so they all finish cooking together.
- Why it matters
- Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
- Avoid
- Cutting pieces of mixed sizes: small ones burn while big ones stay raw.
Step 2. Soften the aromatics in the same pot, scraping up the browned bits.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 3. Add the red wine vinegar, onions, and bay leaves and just enough water to cover.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Return the lamb, cover and simmer gently for 100 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Uncover and reduce the sauce for 10 minutes until rich and glossy.
- Heat
- Low, with small lazy bubbles
- Look for
- Small bubbles break the surface gently; the sauce thickens and the food turns tender.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.
Step 6. Season, rest for 10 minutes and serve with gingersnap crumbs.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Chef's tip
Brown the meat well - that is where the flavour lives.
Equipment you will need
- Heavy pot with lid
- Wooden spoon
- Plate for browned meat
Nutrition per serving
Estimated per serving: 479 kcal, 28 g protein, 28 g carbohydrate and 28 g fat. Roughly 24% of the energy comes from protein, 24% from carbohydrate and 53% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Lamb Sauerbraten
Substitutions and variations
- Brown the meat in batches for deeper flavour before adding liquid.
- Use lentils or chickpeas for a meat-free version and shorten the simmer time.
- Stews taste better the next day; cool, refrigerate and reheat until piping hot.
Frequently asked questions about Lamb Sauerbraten
How long does Lamb Sauerbraten take to make?
It takes about 3h 10m in total: 57 minutes of prep and 133 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 479 kcal, with 28 g protein, 28 g carbohydrate and 28 g fat. These are estimates for the recipe's 6 servings.
Is Lamb Sauerbraten gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.
How difficult is it to cook?
It is a challenging recipe that involves several techniques and careful timing. Prepare everything first.
Can I make Lamb Sauerbraten ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.