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

Method 

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…