Beer Braised Wallaby Shanks

Tonight we made braised wallaby shanks.
Keep in mind, if you don’t have access to wallaby, this recipe works just as well using lamb shanks.

Braising is a great way to cook tougher or sometimes leaner cuts of meat. Cooking on a low heat in liquid over a period of time tenderizes any cut. It’s always best to braise meat on the bone as it gives a lot more flavour. We purchased the wallaby from the Melville Street Farmers Market in Hobart. It is reasonably priced and really tasty too.

I decided to braise the wallaby shanks in St Bernadus Abt 12.
(One glass for me, one for the pot)

Beer Braised Wallaby Shanks

4 wallaby shanks

2 cloves of garlic (crushed)

2-3 bay leaves

Fresh thyme 

1 brown onion

5 or 6 swiss brown mushrooms

1 tomato (diced)

1 bottle of St Bernadus Abt 12

Beef stock


Fry off the thinly sliced onion in some olive oil on a medium heat until transparent

Add the garlic, bay leaves and thyme, fry for a couple more minutes

Add the wallaby shanks and diced tomato

Pour over the beer (1 whole bottle) and lower the heat

Add the mushrooms

Top up with some beef stock so the shanks are covered in liquid

Cook on a low heat for 2-3 hours

Season with salt and pepper

Serve with wedges of grilled pumpkin and some of the reduced sauce

Caroline. While we waited for the wallaby to cook I made the appetizers: 2 glasses of Torpedo Extra IPA.
My taste buds are now ready for dinner.

Kris: The wallaby meat when  slow cooked becomes really tender and silky.
I love it with a Belgian brune, dubbel or a dark ale.

We drank a glass of the St Bernadus with dinner. St Bernadus is age for 3 months before released to the public and can be aged up to 15 years in the bottle. There is some residual yeast in the bottom of most bottles so be careful for chunky bits when pouring.

The beer’s full bodied flavour  (a bit spicy and a bit sweet ) went perfectly with the wallaby, accenting the sweetness of the meat.

Caroline: Now look away so I can lick my plate…

Beer Malt Panna Cotta and Young’s Double Chocolate Stout

I thought it was time I started doing some more desserts matched with beer. I don’t have a super sweet tooth, but I do think  desserts are a great match with beer. I decided to make beer malt panna cotta’s.



Kris : We first tried matching the dessert with Murphy’s Irish Stout. It’s a lighter style cream stout compared to Guinness. It’s  creamy, without much carbonation, and has subtle caramel and coffee flavours.

Simple Panna Cotta Recipe

1 1/2 cups Cream

1 1/2 cups Milk

1 vanilla bean

1/2 cup sugar

2 1/2 tsp Gelatine

2 Tbs hot water


Split the vanilla bean and add it to the cream and milk

Bring this to a boil on a low to medium heat

set aside for 10 minutes to infuse the vanilla

Remove the vanilla bean, add the sugar and bring back to a gentle boil

Stir so that the sugar dissolves

Take off the heat and let it cool a little

Dissolve the gelatine in the boiling water and stir through the mixture

Pour into 6 dariole moulds

Refrigerate overnight

To serve 

Mix 3 Tbs of Beer Malt extract with some boiling water

(I use a malty English Pale Ale malt extract, the type you use for home brewing)

Use a knife to cut around the edge of the moulds

Turn out onto a plate and drizzle the malt syrup over the panna cotta’s

Kris :  I love Murphy’s Stout on its own, but when we tasted it with the panna cotta, it highlighted the underlying, slightly metallic bitterness in the beer.

Round 2. We tried it with Young’s Double Chocolate Stout. It was a match made in heaven. The chocolate character of the beer worked really well with the sweet malt and the vanilla in the panna cotta. The extra carbonation also cut through the creaminess of the dessert. A great Australian craft beer that would work well too is Holgate’s Temptress (a chocolate and vanilla bean porter) from Victoria.

Caroline: I loved this dessert. The caramel/ coffee taste of the malt matches the sweetness of the panna cotta perfectly and the Chocolate stout managed to make it taste even better.
A successful experiment Kris!