GRANDSON JEREMY'S BRAISED WALLABY SHANKS ENJOY DAN:

GRANDSON JEREMY’S BRAISED WALLABY SHANKS by CHEF DAN:

Serves 4

INGREDIENTS:

4 Wallaby shanks

1 carrot, diced

1 brown onion, diced

1 celery rib, diced

2 garlic cloves, roughly chopped

2 bay leaves

1 teaspoon EACH ground lemon myrtle, lemon pepper, and fennel powder

2 teaspoon fresh rosemary leaves

2 tablespoons olive oil

1-1/2-tablespoons beef stock

1/2-cup red wine

1/2-cup white wine

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PRE-HEAT OVEN TO 150-160 C 300 TO 320 F)

1.   Season shanks with lemon myrtle, lemon pepper, and sea salt.

2.   In a stock-pot add oil over medium-heat when sizzling.

3.   Add seasoned shanks and lightly brown on all sides.

4.   Remove and keep warm retaining juices.

5.   In the same pan add garlic, vegetables, rosemary leaves and fennel powder, stirring until lightly colored.

6.   Glaze the pan with red and white wine and beef stock.

7.   Add bay leaves and simmer for 3-4 minutes, over medium-low heat.

8.   Add shanks and any juices into sauce.

9.   Make sure the shanks are at least 3/4-covered with liquid, add more water if needed.

10.                Cover shanks and sauce with aluminum foil.

11.                Bake in pre-heated oven for 1-1/2 hours.

12.                Serve with sweet potato mash, baby peas and juices from pan.

ENJOY DAN:                                                                            BON-APPETITE!!