Korg’s knuckle #shorts

Ingredients - 8x lamb hind shanks - yellow mustard for binding - BBQ rub suitable for lamb - 2L lamb or chicken stock Method 1. Light your smoker and get it to 135°c/275°f 2. Use the mustard as your binder by rubbing it all over the shanks then season well with your BBQ rub of choice. 3. Place into your smoker and cook at 135°c/275°f for 2 hours. 4. After 1.5 hours, place an oven tray into the BBQ and add the lamb stock. Leave in the smoker for the last 30 minutes for the stock to come up to temp. 5. At the 2 hour mark, add the shanks to the tray of stock and continue to cook for another 4 hours (or until you reach an internal temp of 95°c/203°f), making sure you turn the shanks in the stock every hour. 6. Rest for at least 20 minutes and enjoy!