Chef Mark Olive puts an Australian twist on the traditional lamb shank by using wallaby and Australian native spices. Kutjera, also known as desert raisin or bush tomato, is a sweet and tangy native spice that works well in stews like this.
- 75 g (½ cup) plain flour
- 4 (about 600 g) wallaby (see Note) or lamb shanks
- 100 ml extra virgin olive oil
- 1 large carrot, peeled, chopped
- 1 celery stalk, chopped
- 1 small parsnip, peeled, core removed, chopped
- 1 small swede or turnip, peeled, chopped
- 1 onion, chopped
- 10 garlic cloves, chopped
- 2 tbsp ground kutjera
- 2 tbsp ground saltbush seeds
- 2 tbsp ground pepperleaf
- 1 tsp dried native thyme
- 2 bay leaves
- 2 sprigs each oregano and rosemary
- 400 g can chopped tomatoes
- 850 ml can tomato juice
- 500 ml (2 cups) red wine
- 250 ml (1 cup) beef stock
- 2 tbsp tomato paste
- mashed potato, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink 2010 Spring Seed 'Scarlet Runner' Shiraz ($18).
Preheat oven to 170°C. Place flour in a shallow bowl. Coat shanks in flour, shaking off excess. Heat 60ml oil in a large, heavy-based roasting pan over high heat and brown shanks, turning, for 3 minutes. Transfer to a plate.
Wipe pan clean, return to high heat and heat remaining 2 tbsp oil. Add vegetables, onion, garlic, spices and herbs, and cook, stirring, for 3 minutes or until fragrant. Stir in tomatoes, juice, wine, stock and tomato paste. Bring to the boil, reduce heat to low, return shanks to pan and simmer for 4 minutes or until vegetables start to soften. Cover and transfer pan to oven. Bake for 2½ hours or until meat is falling off the bone; add water if necessary. Serve shanks with mashed potato.
Photography by Derek Swalwell.
As seen in Feast magazine, Jan 2012, Issue 5.