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.