Wallaby has a more potent flavor than a kangaroo, but both are hearty dishes – or swap for lamb shanks.
The user may make this recipe of kangaroo or wallaby shanks; both are equally tasty. Wallaby has a more robust gamey flavor than a kangaroo, and the best area to get its miles is the moral harvesters at Flinders Island Meats.
Warn Mai’s barramundi fillets with muntrie salsa recipe
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- Wallaby shanks
- serves 4
- four wallaby shanks
- 1 tbsp plain flour
- the drizzle of olive oil
- half onion or two shallots, finely diced
- Two garlic cloves
- One celery stalk
- One carrot
- four hundred g tinned tomatoes
- 500 ml kangaroo or pork stock
- 1/4 cup crimson wine
- 2 tbsp floor bush tomato
- 1 tsp local thyme, sparkling and picked, or 1/2 the amount dried and floor
- Two sprigs of sea rosemary
- 1 tsp floor pepper berries
- Two large sprigs of clean saltbush, chopped
- mashed potato, to serve
- sea parsley, for garnish
Note: If now not the usage of wallaby or roo, this recipe works for lamb too.
Wash and pat dry the shanks, then coat in flour. Heat a heavy, heavy-based pot with a lid over high warmth. Brown the shanks on all sides. Remove from the pot and set apart.
Add the oil, onion, garlic, celery, and carrot to the pot. Cook until gentle. Add the tomatoes, inventory, wine, and all of the spices, besides the ocean parsley.
Put the shanks and any meat juices lower back within the pot, carry to the boil over excessive warmness, then lessen to a simmer. Put the lid on and cook dinner for 1 1/2 – 2 hours, or till the shanks fall from the bone. Serve with mash and a sea parsley garnish.
Check our sources guide for some good places to shop from, ask your nearby supermarket to stock some, forage for a touch (respectfully), and, better yet, develop a little too. Growing herbs and vegetables is less complicated than you think, whether it’s a balcony or a backyard.
This edited extract from Warndu Mai (Good Food) uses Rebecca Sullivan and Damien Coulthard (Hachette Australia, $45). Next week, saltbush & muntrie soda bread with Davidson’s plum & cinnamon myrtle jam
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