GRANDSON JEREMY'S AUSSIE KANGAROO TAIL ENJOY DAN:

          GRANDSON JEREMY’S AUSSIE KANGAROO TAIL by CHEF DAN:

Serves 4

INGREDIENTS:

1200 gm or 3 pounds

250 gm or 3 tomatoes, chopped, into 1-inch cubes

250 gm or 2   brown onion, chopped, into 1-inch cubes

250 gm or 4, carrots, chopped, into 1-inch cubes

250 gm or 4 stalks of celery, into 1-inch prices

30 gm or 10 cloves garlic, roughly chopped

50 mg or 2 tablespoon olive oil

113 gm 1/2-cup red wine

113 gm 1/2-cup white wine

285 or 10 ounces Outback Spirit Bush Tomato Chutney

113 gm water

Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 200 C OR 350 DEGREES F)

1.   In a skillet over medium- heat add oil and when sizzling.

2.   Add onion, carrots and celery and sauté for 4 minutes.

3.   Add garlic and sauté 1 minute.

4.   Add lamb shanks and cook until lightly browned

5.   Add the white, red wine, and tomatoes cook t

6.   Add the Outback Spirit Bush Tomato Chutney, and water heat through.

7.   Bring to a boil; cover reduces heat to simmer and simmer 2-1/2-to 3 hours.

8.   Stir every 30 minutes.

9.   Serve on sweet potato mash and a side of green beans.

ENJOY DAN:                                                             BON-APPETITE!!