Entree: Australia – Tasmania – Wallaby Shanks (Slow-braised wallaby shanks in a rich red-wine and stock gravy with root vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 3 hrs 15 min

Ingredients

- 4 wallaby shanks, approx. 10 oz (280 g) each
- 1 cup (125 g) all-purpose flour for dusting
- 1 tsp (5 g) salt for flour mixture
- 1/2 tsp (2 g) freshly ground black pepper for flour mixture
- 3 tbsp (45 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, chopped
- 3 medium carrots, cut into large chunks (about 8 oz / 225 g)
- 2 celery stalks, chopped
- 4 cloves garlic, crushed
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 2 1/2 cups (600 ml) beef or game stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp (2 g) crushed Tasmanian pepperberry or 1/2 tsp (1 g) cracked black pepper
- 2 tbsp (30 ml) Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 2 lb (900 g) potatoes, peeled and cut for mashed potatoes to serve (optional)
- 4 tbsp (60 ml) milk or cream for mashed potatoes (optional)
- 2 tbsp (28 g) butter for mashed potatoes (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the wallaby shanks dry and season lightly. Mix 1 cup (125 g) flour with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper and dredge the shanks, shaking off excess.
2. Heat 3 tbsp (45 ml) olive oil and 2 tbsp (28 g) butter in a heavy ovenproof pot or Dutch oven over medium-high heat. Brown the shanks on all sides until a deep caramel color develops, working in batches if needed, then remove and set aside.
3. Reduce heat to medium, add chopped onion, carrots, and celery, and cook until softened and beginning to brown, about 6–8 minutes. Add 4 crushed garlic cloves and 2 tbsp (30 g) tomato paste and cook 1–2 minutes to remove raw flavor.
4. Pour in 1 cup (240 ml) red wine to deglaze the pot, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Add 2 1/2 cups (600 ml) beef or game stock, 2 bay leaves, 2 sprigs rosemary, 4 sprigs thyme, 1 tsp (2 g) crushed pepperberry, and 2 tbsp (30 ml) Worcestershire sauce. Return the shanks to the pot, submerging them partially in the liquid.
5. Bring to a gentle simmer, cover, and transfer to the preheated oven. Braise for 2 1/2–3 hours or until the meat is very tender and pulling away from the bone.
6. Remove the pot from the oven. Transfer shanks to a plate and keep warm. Strain the braising liquid into a saucepan, discard solids, and simmer the liquid until reduced and slightly thickened; adjust seasoning with salt and pepper.
7. If serving with mashed potatoes: boil 2 lb (900 g) potatoes until tender, drain, mash with 4 tbsp (60 ml) milk or cream and 2 tbsp (28 g) butter, and season with salt.
8. Serve each shank spooned with the reduced gravy over or alongside mashed potatoes, garnished with a sprig of thyme or a sprinkle of crushed pepperberry.