KANGAROO TAIL OSSO BUCO

SERVES 8

2kg kangaroo tail, cut into 5cm lengths

(see note, below left)

1/2 cup (75g) plain flour

1/3 cup (80ml) extra virgin olive oil, plus

2 tbs extra

3 celery stalks, finely chopped

1 large carrot, finely chopped

2 garlic cloves, crushed

1/2 tsp celery salt

2 tsp ground pepperberry, plus extra

to serve

5 thyme sprigs

2 tsp dried ground saltbush

2 dried pepperberry leaves

1 tbs ground bush tomato

1 cup (250ml) white wine

2 x 800g cans crushed tomato

4 cups (1L) vegetable stock Scones and butter, to serve

Dry kangaroo tail by patting all over with paper towel, then lightly dust in flour.

Heat one-third of the oil in a large heavy-based stock pot over high heat. Add one-third of the kangaroo and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate lined with paper towel, then repeat twice more with remaining oil and kangaroo. Set aside.

Reduce heat to medium and add extra

2 tbs oil. Add celery, carrot, garlic, celery salt, ground pepperberry, thyme, saltbush, dried pepperberry and ground bush tomato and cook, stirring occasionally, for 10 minutes or until starting to soften.

Increase heat to high, stir in wine and cook, stirring constantly to release all flavourings that have stuck to base of pot, for 2 minutes or until reduced by half.

Stir in tomatoes and stock, then nestle in kangaroo tail, making sure all pieces are completely covered. Bring to the boil, stirring occasionally. Reduce heat to low and cook, partially covered and stirring occasionally to prevent sauce sticking to base of pan, for 1 hour 30 minutes-2 hours until meat is falling off the bone and sauce reduces and thickens by two-thirds.

Top with extra pepperberry and serve with scones and butter alongside.