Saturday, June 30, 2012

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.

IMG_2551 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.

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