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.