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.

orange + beef stew on creamy mash

Serves 4

Poppy cooks…

1. Between 12 to 24 hours before you plan to cook this meal, put
   500-600g organic diced beef in a large pot or french oven and season with
   celtic sea salt + cracked black pepper.
   
   
2. Add
   750ml red wine (1 bottle),
   3 sprigs fresh thyme,
   2 bay leaves,
   5 carrots, peeled and cut into chunks,
   half an orange cut into wedges,
   onion, cut into rings, and
   2 garlic cloves, sliced. Place in the fridge to marinate.
   
   
3. When you are ready to start cooking, heat some
   olive oil in a frying pan, remove the beef from the marinade and brown on all sides, then set aside.
   
   
4. Place pot with marinade on the cooktop and bring to the boil, then lower to a simmer.
   
   
5. Add chuck steak back into the pot with
   170g tomato paste and
   2.5 cups of hot filtered water and leave to cook on low with the lid on for 2 hours or until meat is tender, stirring occasionally. Remove the lid for approximately another 30 minutes for the liquid to reduce to form a thick sauce.
   
   
6. In a separate pot, boil
   1.5 kg royal blue potatoes, peeled and diced until they crumble with no resistance when pierced with a fork. Drain water and mash with
   tablespoon nuttelex and
   1/2 teaspoon celtic sea salt.
   
   
7. Serve mashed potato topped with stew mixture, making sure to discard the bay leaves and orange peels.