Slow-Cooked Kangaroo Shanks with Red Wine
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Kangaroo shanks braised in red wine until fall-off-the-bone tender, served with creamy polenta and rich pan sauce.
Cultural Context
(140 words) Braised shanks, whether lamb, beef, or veal, represent comfort food at its finest. Kangaroo shanks, once discarded or used only for pet food, have been elevated by modern Australian chefs who recognized their potential. The shank, full of connective tissue and collagen, transforms during long braising into meltingly tender meat falling off the bone, surrounded by rich, unctuous sauce. This preparation draws from French osso buco and Italian brasato techniques while showcasing distinctly Australian ingredients. The slow cooking method is forgiving and rewarding—patient heat breaks down tough fibers while developing deep, complex flavors. Kangaroo shanks have become a signature dish in Australian gastropubs, often paired with creamy polenta or buttery mashed potatoes. This recipe demonstrates that with proper technique, even challenging cuts become restaurant-quality masterpieces.
2Ingredients
Shopping List
3Cooking Instructions
- Preheat oven to 325°F. Season shanks generously with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil in large Dutch oven over medium-high heat. Brown shanks on all sides until deep golden, about 12 minutes total. Work in batches if needed to avoid crowding. Remove shanks and set aside.
- In same pot, sauté onions, carrots, celery, and garlic until softened and beginning to caramelize, about 8 minutes. Add tomato paste and cook for 2 minutes, stirring constantly.
- Deglaze pot with red wine, scraping up all browned bits from bottom. Let wine reduce by half, about 5 minutes.
- Return shanks to pot and add stock, thyme, bay leaves, rosemary, and Worcestershire sauce. Liquid should come three-quarters up the shanks—add more stock if needed. Bring to simmer.
- Cover pot tightly with lid and transfer to oven. Braise for 2.5-3 hours, turning shanks every hour, until meat is fork-tender and nearly falling off the bone.
- Carefully remove shanks to serving platter and tent with foil. Strain braising liquid through fine-mesh sieve into saucepan, pressing on vegetables to extract all liquid. Skim fat from surface.
- Reduce braising liquid over high heat until it coats the back of a spoon, about 10 minutes. Taste and adjust seasoning.
- Serve shanks over creamy polenta with generous ladle of reduced sauce. Garnish with fresh parsley and optional gremolata for brightness.
4Chef's Notes & Pairings
Chef's Notes
- Kangaroo shanks are smaller than beef shanks—plan for 1-1½ shanks per person depending on size.
- Don't skip browning the shanks—it creates foundational flavor for the entire dish.
- The shanks are done when a fork inserted into meat meets almost no resistance.
- Braising liquid should be reduced significantly—watery sauce ruins this dish.
- For gremolata, combine chopped parsley, lemon zest, and minced garlic to cut through the richness.
Wine Pairing
Australian Shiraz – Use the same wine you braised with. A full-bodied Barossa Shiraz matches the rich, deep flavors perfectly.
Nutrition Facts
(per serving) Calories: 520 | Protein: 58g | Fat: 16g | Carbohydrates: 24g | Iron: 9.2mg
