Wallaby Shank
HB-3919 · Hand-built original · Aboriginal Australian
Braised wallaby shanks cooked with tomato, stock, red wine and native herbs until falling from the bone. It is rich and deeply savoury.
Aboriginal AustralianMain CourseDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 wallaby shanks
- 1 tbsp plain flour
- Drizzle of olive oil
- 1/2 onion or 2 shallots, finely diced
- 2 garlic cloves
- 1 celery stalk
- 1 carrot
- 14 oz tinned tomatoes
- 2 cups kangaroo or beef stock
- 1/4 cup red wine
- 2 tbsp ground bush tomato
- 1 tsp native thyme, fresh and picked (or half the amount dried and ground)
- 2 sprigs of sea rosemary
- 1 tsp ground pepperberries
- 2 large sprigs of fresh saltbush, chopped
- Mashed potato, to serve
- Sea parsley, for garnish
Method
- Coat the shanks in flour, heat a large heavy-based lidded pot over high heat and brown the shanks on all sides, then set aside.
- Add the oil, onion, garlic, celery and carrot to the pot and cook until soft.
- Add the tomatoes, stock, wine, bush tomato, thyme, sea rosemary, pepperberries and saltbush.
- Return the shanks and juices to the pot, bring to a boil, cover and simmer for 1 1/2 to 2 hours until the meat falls from the bone.
- Serve with mashed potato, garnished with sea parsley.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).