4 wallaby shanks
1/2 tsp smoked paprika
1 tblsp cumin seeds
1 tsp Hungarian paprika
8-10 desert raisins
2 tblspns tomato paste
1 garlic clove, crushed
3 tblspns bush tomato balsamic vinegar
1 onion, finely sliced
3 tomatoes diced or 1 tin of tomatoes
1-1.5L of beef stock (enough to cover)
Salt and pepper to taste
Chilli flakes or fresh chilli chopped to taste
Large handful of black pitted and chopped in half olives
Rinse wallaby tails and pat dry.
Dress with olive oil and salt sear in a smoking hot pan until caramel in colour (couple of minutes on each side).
Remove and set aside. In the same pan, reduce heat to medium and melt a knob of butter.
Add the onions to soften for 2 minutes. Grind the desert raisins and cumin seeds in a mortar and pestle.
Combine the ground spices, tomato paste, crushed garlic and chilli with the softened onions in the pan. Cook for a few minutes until you can smell the spices infusing.
Add the stock, tomatoes and balsamic. Season with salt and pepper.
Cook for 2-3 hours with the lid ajar until the meat falls off the bone.
Add the olives and serve with delicious creamy mashed potato, using the Something Wild Lemon Myrtle olive oil.