This type of hearty meal has many variations throughout the world and the options are endless. I put this together hunting out cheap cuts and using up veges I had at hand. Feel free to use ingredients that you and your family enjoy.

Serves 5

Ingredients

1 ham hock

2 oxtail bones

2 bay leaves

5 peppercorns

2 sprigs of thyme

1 lamb neck fillet or mutton chops

3 carrots, peeled

1 leek, remove outer layers and cut the white into 1cm rounds and leave the green tops for later

2 onions, peeled and cut into wedges so they stay together

3 sticks of celery

500g potatoes

½ white cabbage

Freshly ground pepper and salt

Method

Place the hock, oxtail and chops in a large pot or crock-pot and cover with plenty of cold water, add the herbs and peppercorns. Bring to the boil then reduce to a gentle simmer and cook for at least 1 ½ -2 hours. Remove any scum that may rise to the surface.

Whilst the meat is cooking, prepare the vegetables.

Cut all the vegetables into even sized pieces so they will cook evenly. I like to keep them on the larger size so I can cook them longer in the stock.

Add all the vegetables except the potatoes and the green of the leek. Allow to simmer for 30 minutes. Remove the meat and allow to cool enough so you can pick the meat from around the bones (discard the bones).

Add the potatoes and return the meat and continue cooking until the potatoes are tender (20 minutes), finish by adding the finely sliced green of the leeks.

Check for seasoning you may not need to add any salt, taste before you go crazy. Adjust if necessary and serve in large bowls. It will be great the next day as well.