INGREDIENTS

serves 4

4 wallaby shanks (can be substituted with lamb shanks)
1 tbsp plain flour
drizzle of olive oil
1/2 onion or 2 shallots, finely diced 
2 garlic cloves
1 celery stalk
1 carrot 
400 g tinned tomatoes
500 ml kangaroo or beef stock
1/4 cup red wine
2 tbsp ground bush tomato 
1 tsp native thyme, fresh and picked, or half the amount dried and ground
2 sprigs of sea rosemary
1 tsp ground pepperberries
2 large sprigs of fresh saltbush, chopped 
mashed potato, to serve
sea parsley, for garnish

METHOD

Wash and pat-dry the shanks, then coat in flour. Heat a large, heavy-based pot with lid over high heat. Brown the shanks on all sides. Remove from the pot and set aside.

Add the oil, onion, garlic, celery and carrot to the pot. Cook until soft. Add the tomatoes, stock, wine and all the spices, except the sea parsley.

Put the shanks and any meat juices back in the pot, bring to the boil over high heat, then reduce to a simmer. Put the lid on and cook for 1 1/2 – 2 hours, or until the shanks fall from the bone. Serve with mash and a sea parsley garnish.

Native recipe and image supplied by Rebecca Sullivan and Damien Coulthard of Warndu.