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.






Skill level

Average: 4.1 (71 votes)


  • 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

Cook's notes

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.