Wild Osso Bucco

WHAT YOU'LL NEED

• 1 tablespoon of chopped ginger
• 3 cloves garlic, chopped
• 6 shallots, chopped
• 1/4 cup olive oil
• 1kg Paroo Kangaroo Osso Bucco or Kangaroo Tail
• 1kg Spring Ridge Wild Venison Osso Bucco
• 1 cinnamon stick or 1 teaspoon of cinnamon myrtle
• 4 cardamom pods, crushed
• 4 tablespoons dried or fresh whole riberries
• 2 teaspoons of chilli powder
• 1 teaspoon of pepper berry leaf, ground
• 1 teaspoon of ground ginger
• 2 teaspoons of ground turmeric
• Warndu saltbush and pepper berry to taste
• 1 litre beef stock
• 1 cup Warrigal Greens or green beans
• 3-5 finger limes fresh to taste

HOW TO COOK IT

1. Puree ginger, garlic and shallots with 2 teaspoons of oil until a smooth paste. Heat half of the olive oil in pan and brown the meat on all sides. Remove from pan and set aside.

2. In same pan, add remaining oil and fry cinnamon and cardamon until fragrant. Mix the ground spices and salt into the ginger puree, add to pan and fry for a few minutes ,constantly stir do not let it burn. 

3. Add stock and bring to the boil over medium - high heat and simmer for 5 minutes. Put the meat in a dutch oven or pot with lid, pour the sauce over the top, cover with lid and braise in slow 150C oven for 2 hours or until meat is soft and starting to fall off bone.

4. Add a little extra liquid during cooking if sauce reduces too much. Remove the meat carefully from tray, reduce sauce a little more if you prefer it thick. Add the finger lime to taste, stir through the riberries and Warrigal greens and return meat to sauce to serve.

SHOP PAROO KANGAROO