Desert Raisin & Bush Tomato Balsamic Wallaby Shanks

Ingredients

  • 4 wallaby shanks
  • 1/2 tsp smoked paprika
  • 1 tblsp cumin seeds
  • 1 tsp Hungarian paprika
  • 8-10 desert raisins
  • 2 tblspns tomato paste
  • 1 garlic clove, crushed
  • 3 tblspns bush tomato balsamic vinegar
  • 1 onion, finely sliced
  • 3 tomatoes diced or 1 tin of tomatoes
  • 1-1.5L of beef stock (enough to cover)
  • Salt and pepper to taste
  • Chilli flakes or fresh chilli chopped to taste
  • Large handful of black pitted and chopped in half olives
  • Olive oil


Method

  • Rinse wallaby tails and pat dry.
  • Dress with olive oil and salt sear in a smoking hot pan until caramel in colour (couple of minutes on each side).
  • Remove and set aside. In the same pan, reduce heat to medium and melt a knob of butter.
  • Add the onions to soften for 2 minutes. Grind the desert raisins and cumin seeds in a mortar and pestle.
  • Combine the ground spices, tomato paste, crushed garlic and chilli with the softened onions in the pan. Cook for a few minutes until you can smell the spices infusing.
  • Add the stock, tomatoes and balsamic. Season with salt and pepper.
  • Cook for 2-3 hours with the lid ajar until the meat falls off the bone.
  • Add the olives and serve with delicious creamy mashed potato, using the Something Wild Lemon Myrtle olive oil.


Desert Raisin & Bush Tomato Balsamic Wallaby Shanks