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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A meltingly tender stew recipe, with minimal prep – get it in the slow cooker in next to no time, and leave it to work its magic.
1 Preheat the grill and place the knuckles on a rack in the middle of the oven and grill for a few minutes, turning once or twice to release some of the fat.
2 Place the vegetables into a plastic bag with the flour, give it a good shake around then arrange half the prepared vegetables in the bottom of the slow cooker, add the knuckles and pile on the remainder of the vegetables, sprinkling in the garlic as you go.
3 Add the salt, pepper, rosemary and stock and cook on high for 6-7 hours or on low for 8-9 hours. When cooked, discard the bones, then allow the liquid to settle and skim the fat off the top with a long-handled spoon.
4 Sprinkle with chopped parsley and serve piping hot with green vegetables, or enjoy as is.
Check first that your slow cooker will fit 4 lamb knuckles. Sizes and shapes of cookers vary – if yours is smallish, you may need to use slightly fewer vegetables. Add extra stock when reheating this dish, as the mixture will thicken when cold. To make this dish without a slow cooker, simmer everything, once you’ve browned the meat, in a large pot on the stove for 2-3 hours.
Lamb knuckles are less expensive than shanks (which used to be cheap!). Knuckles are not ‘Frenched’ – in other words, they haven’t been neatly trimmed of all fat and sinew by the butcher before you buy them. They do have plenty of meat though. Grilling them quickly before cooking releases some of the fat, meaning less to skim off at the end.
Calories 246 cal
Kilojoules 1030 kJ
Total fat 11 g
Saturated fat 5 g
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