Ingredients
4 medium wallaby shanks
½ cup plain flour, for dusting
2 tablespoons extra virgin olive oil
4 large carrots, cut into 8 pieces
4 x 10cm celery sticks
8 cloves garlic, peeled
2 onions, quartered
2 cups red wine
1 litre beef stock
2 tablespoons tomato paste
1 heaped teaspoon wild thyme (or 4 sprigs fresh thyme)
1 teaspoon pepperleaf (or black pepper)
1 teaspoon sea salt
½ cup kalamata olives
4 large potatoes, peeled

Instructions
Dust shanks with flour, shaking off excess. Heat oil in a camp oven or braising pan over medium high heat. Brown shanks 2-3 minutes or until evenly coloured. Add vegetables and cook a further 5 minutes.

Stir in remaining ingredients, cover and simmer 1½ – 2hours or until shanks are tender and meat is almost falling off the bones.

By Andrew Dwyer and Andrew Fielke