Desert Raisin & Bush Tomato Balsamic Wallaby Shanks
- 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
- 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.