Kangaroo Osso Buco Style Tail
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Braised kangaroo tail sections in white wine, tomatoes, and aromatics, served with saffron risotto and gremolata—Italian technique meets Australian protein.
Cultural Context
(140 words) Osso buco, the iconic Milanese dish of braised veal shanks, has inspired countless variations worldwide. Kangaroo tail, with its central marrow bone surrounded by meat and connective tissue, structurally resembles shanks and responds beautifully to the same slow-braising technique. Italian-Australian chefs pioneered this adaptation, recognizing that the traditional gremolata and saffron risotto complement kangaroo's gamey flavor while the long cooking transforms tough tail into silky, gelatinous perfection. This dish represents the highest expression of nose-to-tail cooking—using a cut once discarded to create restaurant-worthy elegance. The marrow enriches the braising liquid, creating an intensely flavorful sauce. Kangaroo osso buco showcases how classical European techniques can elevate Australian native ingredients to fine dining status. It's a dish that honors both Italian tradition and Australian terroir.
2Ingredients
Shopping List
3Cooking Instructions
- Preheat oven to 325°F. Season tail sections generously with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil in large Dutch oven over medium-high heat. Brown tail pieces on all sides until deeply golden, about 10 minutes total. Work in batches if needed. Remove and set aside.
- In same pot, sauté onion, carrots, and celery until softened and beginning to brown, about 8 minutes. Add garlic and cook for 1 minute until fragrant.
- Deglaze with white wine, scraping up all browned bits. Let wine reduce by half, about 5 minutes.
- Add crushed tomatoes, stock, thyme, bay leaves, and lemon peel. Return tail sections to pot, arranging them in single layer. Liquid should come halfway up the meat—add more stock if needed.
- Bring to simmer, cover tightly, and transfer to oven. Braise for 2.5-3 hours until meat is fall-apart tender and marrow is soft.
- For gremolata: combine parsley, garlic, lemon zest, and orange zest just before serving.
- Remove tail sections to serving platter. Strain braising liquid through sieve, pressing on vegetables. Skim fat and reduce over high heat until sauce coats a spoon, about 8 minutes.
- Serve kangaroo tail over saffron risotto or polenta. Ladle sauce over top and garnish generously with fresh gremolata.
4Chef's Notes & Pairings
Chef's Notes
- The marrow in kangaroo tail adds incredible richness—encourage diners to scoop it out with small spoons.
- Don't skip the gremolata—its bright, fresh flavors are essential to cut through the rich braise.
- Traditional osso buco uses veal; kangaroo has more pronounced flavor but responds to the technique identically.
- For authentic presentation, tie kitchen string around each tail section to keep meat attached to bone during cooking.
- The braising liquid should be rich and glossy from dissolved collagen—this is nose-to-tail cooking at its finest.
Wine Pairing
Italian White Wine – A Pinot Grigio or Vermentino from Italy (or Australian equivalent) echoes the white wine in the braise.
Nutrition Facts
(per serving) Calories: 495 | Protein: 54g | Fat: 16g | Carbohydrates: 22g | Iron: 8.8mg
