Lamb shanks have long been an old favourite that the whole family enjoys but for the more experimental diner, wallaby shanks are a very interesting option.
Wallaby shanks are surprisingly large and are the perfect alternative to lamb shanks having a similar flavour but a lot better for you. This recipe is packed full of flavour providing melt-in-your-mouth shanks enhanced with a drizzle of the self-making sauce. But if Wallaby is a bit much for you, try replacing them with the traditional lamb ones.
Tasmania is the only place in the world where wallabies are harvested which makes it a very unique meat truly native to the Australian environment.
Wallaby meat has a rich burgundy colour, is extremely tender and available in many cuts depending on your desired usage.
Although often compared to kangaroo, wallaby has a light delicate lamb flavour and is best served medium-rare and goes well with fruity sauces such as an Illawarra plum sauce of even a pepperberry marinade.
It is very low in cholesterol and very low in fat having only a 0.05% fat content making it the perfect meat for health conscious diners.
Braised Wallaby Shanks served on Garlic Mash with a rich Red Wine Sauce
8 Wallaby shanks
plain flour
1 onion, roughly chopped
4 garlic cloves, roughly chopped
2 carrots, roughly chopped
1 stick celery, roughly chopped
1 tomato, roughly chopped
1 cup red wine
2 bay leaves
1 sprig of thyme
8 peppercorns
Lightly flour the shanks and sear all aver in a hot pan until brown.
Cook onions in a saucepan with a little oil until they turn a light brown colour.
Add the garlic and cook for a further 3 minutes.
Add carrots, celery and tomato and cook for a further 5 minutes.
Add the red wine and bring to the boil.
Place the shanks, thyme, peppercorns, bay leaves into a large casserole dish with the vegetable/wine mixture and cover with water. Cover dish with lid or foil.
Place into the oven at 140ºC and cook for 2 hours.
When cooked, remove the shanks, strain the liquid and transfer into a saucepan. Reduce the liquid until it thickens. Add some cornflour if necessary.
Serve on some garlic mash and drizzle with the sauce.
Roasted Garlic Mash
4 large potatoes
½ cup cream
2 Tablespoons butter
Salt and pepper
8 cloves garlic peeled
Place garlic cloves on a square piece of foil and drizzle with a small amount of olive oil. Wrap up like a small parcel and place on an oven tray. Bake at 120ºC for 45 minutes until garlic is soft.
Peel potatoes and cut into quarters. Place into a pot of salted water and cook for 1/2 hour or until potatoes show little resistance when poked with a sharp knife. Mash until there is no lumps.
Place cream and butter in a saucepan and melt. Heat on a low heat for 5 minutes.
Combine potato, garlic and cream mixture and season to taste with the salt and pepper.
Matt Clark Professional Chef, Food Photograper and Culinary Stylist
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