Shank you very much Mr Wallaby

I don't like it that every man and his dog now loves Shanks.  This off cut of a beast used to be so economical, in fact Wikipedia still says it is a bargain in the UK.  Bastards.  Thanx to Masterchef/etc shanks have become the latest in-thing to cook.  You just need to put it on the mortgage to buy them.

The lovely Grapegirl brought home for me some surprise shanks to cook.  The surprise was that they were were wallaby not cow.  They came from Bruny Island Game Meats and at $11.95 a kilo, economical.

How to cook them?  Hunted for a recipe in the library to no avail.  Lets just whack it on then.

1. Mirepoix
This is the French word for frying up onion, garlic, celery and carrot.  It is a good start for most braising/stewing recipes.  Put the cooked off mirepoix in the base of the Romertopf (covered roasting dish)

2. Romertopf
Lightly brown shanks.  Place on top of mirepoix, add 2 cups of vegetable stock, some halved cherry tomatoes and a sprig of rosemary.

3. Cook
Place in a cold oven.  We cooked it at 160°C for 1.5 hrs.  Because the shanks are so lean and small, I would try 140°C for 1.5 hrs next time.


4.  Couscous
How good is couscous!  Why is it not used more?  Remove the pot from the oven.  Carefully take out the shanks, place on a plate and keep warm.  Now you should be left with the stock in the pot.  Place one cup of couscous in the pot, stir, put the lid and wait 5 minutes.  This is what it should look like:

5.  Plate
I like how chef's don't serve up food, they "plate" it.  Must find out why.  Place a serving of couscous goodness in the centre of the plate.  Now artistically arrange two shanks over the couscous.  Sprinkle with chopped parsley.

Enjoy.