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Foodie Thursday: Lamb Shanks

Resident cook Nigel Barden cooks lamb shanks for Simon and the team. Plus travel, sport and business updates from Bobbie, Matt and Rebecca.

Resident Radio 2 Chef Nigel Barden cooks up a tasty dish for the team to sample. There's a brand-spanking new (and rather hilarious) confession for everyone to ponder over. Plus travel, sport and business updates from Bobbie, Matt and Rebecca, and Lord Mayo, as ever, provides the dry wit and big tunes to soundtrack your early evening.

1 hour, 55 minutes

Last on

Thu 15 Jan 2015 17:05

Music Played

  • Meat Loaf

    Dead Ringer for Love

    • Rock Of America (Various Artists).
    • Trax Label.
  • Rae Morris

    Under The Shadows

    • (CD Single).
    • Atlantic.
  • Nancy Sinatra

    These Boots Are Made for Walkin'

    • The Greatest Hits Of Nancy Sinatra.
    • Boulevard.
  • Miami Sound Machine

    Dr. Beat

    • NOW 1984 (Various Artists).
    • NOW.
  • Dire Straits

    Walk Of Life

    • Brothers In Arms 20th Anniv Edition.
    • Vertigo.
  • Gavin DeGraw

    Fire

    • (CD Single).
    • RCA.
  • Eddie Cochran

    Three Steps to Heaven

    • The Hits Of 1960 (Various Artists).
    • EMI.
    • 22.
  • David Bowie

    Young Americans

    • David Bowie - Best Of Bowie.
    • EMI.
  • Bruce Springsteen

    Thunder Road

    • The Essential Bruce Springsteen.
    • Columbia.
  • Mark Ronson

    Uptown Funk (feat. Bruno Mars)

    • (CD Single).
    • Columbia.
    • 001.
  • Stray Cats

    Stray Cat Strut

    • Fantastic 80's - 3 (Various Artists).
    • Sony Tv/Columbia.
  • Meghan Trainor

    Lips Are Movin

    • (CD Single).
    • Epic.
    • 001.
  • Bruce Hornsby & The Range

    The Valley Road

    • (CD Single).
    • RCA.

Lamb Shanks with Chick Peas, Swiss Chard & Gremolata

This is simple dish that would be perfect for a Sunday lunch.Ìý The shanks are best cooked the day before & left to cool in the liquor.Ìý Swiss chard could be substituted with large leaf (but not baby size) spinach or even spring greens.Ìý

Serves 4Ìý

Prep time 10 mins

Cooking timeÌý1 and a half to 2 hoursÌýÌý

Ingredients

1 leek

1 onion, peeled

2 carrots

4 large lamb shanks

10 peppercorns

3 cloves garlic, lightly crushed

1 bay leaf

1 sprig fresh thyme

A little olive oil

A little clear honey

1 bunch Swiss chard

A squeeze of lemon juice

A good knob of butter

200g cooked (or canned & drained) chick peas

2 tbsp Gremolata (see recipe below)

Sea salt & freshly ground black pepperÌý

Method

Roughly chop the leek, onion & carrots.Ìý

Place in a large flameproof casserole with the shanks, peppercorns, garlic, bay & thyme.Ìý

Cover with cold water, add some salt to taste, bring to the boil (skim off any scum) then cover & cook on a gentle heat for 11Ž2 - 2hrs until the meat is very tender.Ìý Remove, cool & chill. (Remove any solidified fat from the surface.)Ìý

Next day, remove the shanks & set aside.Ìý Strain the liquor & boil down until reduced to 200ml.Ìý Set aside.Ìý

Heat the oven to 180C, Gas 4.

Brush the cooked lamb shanks with a little oil & roast for about 12 mins until piping hot & lightly browned.Ìý

Remove, brush with some honey & return to the oven for another 5 mins.Ìý Remove & keep warm.Ìý

For the chard, cut the stalks from the leaves & slice into 2cm lengths.Ìý Roughly slice the leaves.Ìý

Boil the stalks first in salted water with the lemon juice for 4 mins.ÌýÌý

Gremolata RecipeÌý

Makes about 80gÌý

Ingredients

100g flat leaf parsley

1 clove garlic, roughly chopped

Grated zest 1 lemon

About 3 tbsp olive oil

Sea salt & freshly ground black pepperÌý

Method

1.ÌýÌýÌýÌýPick off the leaves of the parsley & place in a food processor or blender with the garlic & lemon zest.

2.ÌýÌýÌýÌýBlitz for at least a minute gradually drizzling in the oil until you have a rough purée.

3.ÌýÌýÌýÌýSeason with salt & pepper.

4.ÌýÌýÌýÌýStore in a clean screw topped jar & use as required.

5.ÌýÌýÌýÌýChill until ready to use.Ìý Keeps for up to 1 week.

Ìý

Nigel's Top TipÌý

Store the Gremolata in a jar, as it'll keep for up to a week; it's lemon zesty hit will brighten up many a winter dish.

Ìý

Broadcast

  • Thu 15 Jan 2015 17:05