Shanks very much

...Sorry, I inherited my father's sense of humour.  He is very punny.

My local butcher was offering wallaby shanks last week, and I couldn't resist.  He agreed that they are similar to kangaroo, being very lean, but less "gamey" in flavour.



The following is the same technique I use for lamb shanks, without any adjustments for time (the shanks were about the same size).  If anything, they were a little dry (being so lean), and if I try this again I would probably prefer to cook them in a sauce or something to retain moisture.

And the conclusion?  Not bad, but they lacked the sweetness of lamb - nice for a change, but I have not been converted!

 


The deep colour of the meat definitely reminded me of kangaroo!





Vegetables add sweetness, and moisture while cooking.  I also halved a couple of garlic cloves lengthways.




Sear the shanks and set aside.  Brown sliced vegetables in a teaspoon of butter, or a little streaky bacon (or both!) - just to kick off the caramelisation.


to 

Place the shanks on top of the vegetables, and add a tablespoon of red wine or port.
Cover, and cook for 2-3 hours at 180C (drop the dial back for the last hour if you are going for three hours - I left it at 160C for the last hour)









Serve with Puy Lentils and green vegetables (and the veges from the pan, they are delicious!)  Pour over any juices which are left in the pan.

My favourite things: Georgie's Garlic

 

There is a stall* at the South Melbourne Market which has a fantastic range of potatoes and other root vegetables (onions, heirloom carrots...)   The staff are always friendly, and more than happy to offer advice on which kind of potato you need for the purpose you have in mind!
But my favourite thing is the garlic.  They peel off the outer layers so that you can see exactly what you are buying - big cloves, small cloves, or a bit of a mix - instead of waiting til you get home and finding it's the opposite of what you hoped for.  Such a simple thing to do, but it makes me smile every week.

*  OK, I looked it up because I know you can't just read my mind.  It's Georgie's Harvest Potatoes & Herbs, Stall 50 - you would find it outside, on Coventry Street, if you were so inclined.

 

Brioche scrolls

Once you know how to make bread, and then learn that adding eggs makes brioche, the world is your oyster.



Brioche scrolls are my favourite food in the baking/muffins category.  They are good cold, but better warm - and they reheat well, making them a great option to take to visit a friend.  If you think you can share them, that is.

And making them is easy!  Just make brioche, and roll out to a rectangle after the first rising.  Brush with egg,  sprinkle generously with brown sugar and berries (or dark chocolate - YUM!  Cut, and allow to rise again.
Brush the tops with egg - and sprinkle the tops with sugar if you want a bit of glaze (I always forget).
Bake at 190C for about 25 minutes.