Food journalist Nigel Barden serves up lamb shanks with chick peas, Swiss Chard and gremolata for a winter warmer dish on Radio 2 Drivetime with Simon Mayo.

Gremolata is a Italian chopped herb condiment classically made of lemon zest, garlic and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.

Nigel used it to put an Italian zesty twist to his lamb shanks with chick peas dish.

Nigel says: “The shanks are best cooked the day before and left to cool in the liquor. Swiss chard could be substituted with large leaf (but not baby size) spinach or even spring greens.”

The ingredients are: 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 and drained) chick peas, 2 tbsp Gremolata, sea salt and freshly ground black pepper.