The last time I made slow-cooked Lamb Shanks the night turned into a debacle. It wasn't the food, because the meat was absolutely delicious, but Aunty L's car broke down and I had to go out in the dark and the rain to help her get home. Thankfully, I could pretty much inhale my lamb knuckle as I ran out the door, so it didn't go to waste. It's been a while since then, so I was looking forward to doing knuckles in the crock-pot again.
It's also been a couple of weeks since I mentioned Wai-ora Lamb, and it would be unfair not to mention that these knuckles are also from them. I kid you not, these guys rear some beautiful meat.
Sweet Garlic Lamb Knuckles
(Quantities are for 2 knuckles, but that won't be enough to feed all of us for much longer, the way Isaac eats...)
In a pestle, grind up the following:
1/4t Coriander Seeds
1/4t Fennel Seeds
Freshly Ground Salt & Pepper
2 chopped cloves NZ Garlic
a squeeze of lemon juice
Spread over the lamb and marinate in the fridge for 6-8 hours. Quarter an onion and place in the bottom of a crockpot. Place the knuckles on a raised tray in the crockpot and cook on low for 4-5 hours.
The longer, the better.
Delicious no matter what you serve them with. We had couscous with these ones, lightly seasoned with Arabian spices.
And here's the evidence. You can't do that with a knife.