braised lamb shanks

Serves 4

Poppy cooks...

1. Heat
   1 tablespoon coconut oil in a large pan (with lid) and brown
   4 lamb shanks, then set aside.
   
   
2. Saute
   leek, cut lengthways in half and sliced,
   2 celery sticks, diced,
   3 carrots, diced and
   6 garlic cloves, sliced until soft.
   
   
3. Add lamb shanks back in with
   2 cups red wine,
   4 cups beef broth,
   10 sprigs thyme,
   4 sprigs of rosemary,
   teaspoon celtic sea salt and bring to a boil, then reduce to a simmer and cook for at least 2.5 hours with the lid on, or until meat falls off the bone.
   
   
4. In the meantime, boil
   2kg sweet potato, peeled and chopped, then drain and mash.
   
   
5. This stage is optional, but I like to remove the lamb shanks, shred the meat and return the meat to the sauce to mix through. If necessary, you can let the sauce reduce with the lid off while shredding the meat and add
   2 teaspoons cornflour to thicken the sauce too.

slow cooked beef cheeks

Serves 4

This recipe is best prepared the day before you intend to serve it!

Poppy cooks…

1.  24 hours before cooking, in a large pot combine
   4 beef cheeks,
   knob ginger, grated,
   4 spring onions, finely chopped,
   5 cloves garlic, minced,
   red chilli, finely chopped,
   1 teaspoon chinese five spice,
   2 teaspoons coconut sugar,
   1/3 cup rice wine,
   1/4 cup tamari sauce,
   1/2 cup filtered water, place the lid on the pot and leave to marinade in the fridge.
   
   
2. The next day, pour over
   1 cup beef stock and place on low heat for 4 hours or until the beef cheeks are tender and all the fat is rendered.
   
   
3. While the beef cheeks are cooking, in a rice cooker cook
   2 cups jasmine rice with
   bunch of pak choy, chopped or any other asian greens in the steamer insert.

lamb stew

Serves 5

Poppy cooks…

1. Heat a drizzle of
   olive oil in a large pot or dutch oven.
   
   
2. Season
   700g lamb shoulder, diced with
   celtic sea salt and brown in batches, then set aside.
   
   
3. Add to the pot
   onion, diced,
   3 carrots, chopped and
   2 cloves garlic, minced and cook until the vegetables soften.
   
   
4. Add
   tin diced tomatoes,
   500ml beef stock,
   2 sprigs thyme,
   1 sprig rosemary and the lamb, bringing to a boil then reducing to a simmer before placing the lid on for 2 hours.
   
   
5. Stir through
   1.5 cups butternut pumpkin, cubed and cook for another 20 minutes or under the pumpkin is cooked.