Braised wallaby shanks with wild thyme

AWW

Cooking time: More than 2 hours

Cuisine: Modern Australian

Serves: 4

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Kitchen friendly view

By Andrew Dwyer

Ingredients

4 medium wallaby shanks
½ cup plain flour, for dusting
2 tablespoons extra virgin olive oil
4 large carrots, cut into 8 pieces
4 x 10cm celery sticks
8 cloves garlic, peeled
2 onions, quartered
2 cups red wine
1 litre beef stock
2 tablespoons tomato paste
1 heaped teaspoon wild thyme (or 4 sprigs fresh thyme)
1 teaspoon pepperleaf (or black pepper)
1 teaspoon sea salt
½ cup kalamata olives
4 large potatoes, peeled

Preparation method

Dust shanks with flour, shaking off excess. Heat oil in a camp oven or braising pan over medium high heat. Brown shanks for 2-3 minutes or until evenly coloured. Add vegetables and cook for a further 5 minutes.

Stir in remaining ingredients, cover and simmer 1½ to 2 hours or until shanks are tender and meat is almost falling off the bones.

Also in this section

Braised wallaby shanks with wild thyme

Kangaroo fillets in Tasmanian pepper sauce

Kangaroo steaks with roasted tomatoes

Kangaroo with quandong chilli glaze

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