Braised Wallaby Shanks with Olives & Bush Tomato


8 small wallaby shanks

1/2 cup flour for dusting

2 dspn extra virgin olive oil

1 dspn butter

1 large carrot, peeled

1 large celery stick

100g kalamata olives, pitted

4 garlic cloves, peeled

1 large onion, peeled

1 cup (250ml) red wine

1 litre beef stock

500ml tomato passata or puree

1 tsp dried wild thyme (or a few sprigs of fresh)

1 tsp pepper leaf (or black pepper)

1 tsp sea salt

2 bay leaves

35g kutjera (bush tomatoes), chopped coarsely (3-8 mm pieces)

2 tbsp sea parsley, chopped

  • Dust the shanks with flour and brown all over in the oil/butter in a braising pan.
  • Cut the carrot and celery into large (2cm) pieces. Add to the pot, and brown for a  few minutes, to caramelise them lightly.
  • Add the remaining ingredients to the pan. Cover and bring to the boil.
  • Simmer very gently for approximately 1.5 – 2 hours, until the shanks are quite tender, almost falling off the bone. The sauce may need a little reduction to thicken, if desired.
  • Serve with: mashed potato; polenta; pureed garlic cauliflower; or risotto. Garnish with sea parsley.

(recipe courtesy of Andrew Fielke in John Newton’s The Oldest Foods on Earth, 2016, pp. 170-171)