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Bob Hart's Lamb Shanks

Posted by: Bob Hart | 14 January, 2010 - 12:40 PM
View and use the recipe for Bob Hart's lamb shanks

Lightly flour six lamb shanks and brown quickly, in a large pot, in a generous splash of oil. Season and remove.

Sweat a chopped onion, a couple of cloves of finely sliced garlic, a large, sliced carrot, 2 stalks chopped celery and a washed, sliced leek in the same oil, adding a splash more if necessary.

When softened, add 3/4 cup of white wine, a strip of lemon peel and a bayleaf; reduce the liquid by about half, add 1 1/2 cups drained, chopped, canned tomatoes; return the shanks to the pot and add chicken stock until the shanks are just covered (about 2 cups). Simmer for two hours, or until the shanks are very tender. Serve on mashed potato, and eat with lots of freshly-ground pepper and chopped parsley.

Ideally, also sprinkle with gremolata, made by combining 4 tbs finely-chopped parsley, 1 tbs finely chopped lemon peel and 1 tbs finely chopped garlic.

 

Bob Hart's Tasty Recipes

Bob Hart Did you miss one of Bob's great recipes? Never fear, they are here! Bob is heard on the Afternoons program with Denis Walter and he also joins Tom Elliott on the Weekend Break every weekend. Enjoy.

 

Blog comments Your Say

  • I only heard the finish if a caller on Thursday, about coating chicken with BBQ shapes,
    Do you have the recipe?

    Tony Saturday 4 June, 2011 - 7:39 PM
  • HI, BIG FELLA, ARE YOU ON FACEBOOK,

    REGARDS,
    JACK

    jack jones Friday 18 February, 2011 - 4:23 PM
  • Do you have the recipe for the scones please. Thank you

    Marie Saturday 20 March, 2010 - 2:10 AM
  • delicious one of my favourite dishes

    Margaret Spalding Wednesday 3 February, 2010 - 3:28 PM
  • Do you have the recipe mentioned today for Lamb Chops with fetta, for the BBQ on Australia Day

    Shirley Friday 22 January, 2010 - 5:00 PM
  • i am looking forward to cooking this for dinner tonight....just the right weather today for this....i'll let you know how it goes

    Lisa Mcleay Monday 18 January, 2010 - 12:35 PM

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