Ingredients

Serves 4

4 wallaby shanks
½ cup plain flour
100mls extra virgin olive oil
3 carrots
3 sticks celery
1 large parsnip
1 large swede/turnip
2 large onions
Large bulb garlic, roughly chopped
300mls tomato concasse/crushed tomatoes
700mls tomato juice
250mls roo/beef stock
50g tomato paste
2 bay leaves
2 tbsp Kutjera powder
2tbsp salt bush
2tbsp pepperleaf
1 tsp native thyme
2 cups red wine
2 large sprigs oregano
2 large sprigs rosemary
 

Method

 
Dust shanks with flour and fry off in a hot heavy based frypan. Once shanks are browned, transfer them to a casserole dish.

Using the same frypan, sauté the diced vegetables. Add the remaining ingredients and bring to the boil before simmering for 3 to 4 minutes. Pour this mixture over the shanks and make sure they’re covered. If not, add more stock.

Cover casserole dish with a lid OR greaseproof paper and foil and bake in a moderate oven (170˚C to 180˚C) for 90 minutes to 2 hours until tender. Remember to check oven every so often and top up with stock as the liquid reduces. Reduce heat if you need to.

Serve with fresh crusty bread or creamy mashed potatoes.
 
For more on Native Australian Herbs and Suppliers:
www.blackolive.net.au