Braised wallaby shank with Goats Cheese Souffle

Prep Time 15 mins
Cook Time 3 hrs
Rest Time 10 mins
Total Time 3 hrs 25 mins
Servings: 5
Ingredients
  • 1 pkt wallaby shanks
  • Sea salt/fresh ground white pepper
  • 1 teaspoon coriander seeds
  • 2 star anise
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh oregano
  • 6 garlic cloves
  • 3 cinnamon quills
  • 1 zest of orange or lemon
  • 60 ml balsamic vinegar
  • 170 ml white wine
  • 1 large carrot (cut into mirepoix)
  • 3 celery sticks (cut into mirepoix)
  • 1 medium onion (cut into mirepoix)
  • 1 leek (cut into mirepoix)
  • 1 litre stock
  • ONION COMPOTE
  • 100 gm butter
  • 100 gm bacon, julienned.
  • 6 onions thinly sliced
  • 50 ml honey
  • 50 ml sherry vinegar
  • GOAT CHEESE SOUFFLE
  • 60 gm butter
  • 60 gm plain flour
  • 350 ml warm milk
  • 75 gm chevre
  • 1 tablespoon grated fresh parmesan
  • 1 tablespoon chopped fresh herbs (parsley, chives, chervil)
  • 3 egg yolk
  • Salt/pepper
  • 4 egg white
  • SWEET POTATO FOR BASE
  • 200 gm sweet potato (cut into even large pieces)
  • pinch sea salt
  • 1 tablespoon olive oil
  • pinch nutmeg
  • 50 gm soft butter
  • SAUCE ARABICA
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 stick celery finely diced
  • 1 leek finely diced
  • 1 litres braising liquor from wallaby
  • 1 litres stock
  • 1 bay leaf
  • 2 sprigs Thyme
  • 1 head garlic, halved across
  • 1 cup crushed Arabica coffee beans
  • 1 of juice lemon
  • 100 gm butter
Instructions
  1. 1
    Shanks: In a mortar/pestle crush the sea salt, pepper, coriander seeds, star anise, herbs and 1 clove of garlic.
  2. 2
    Rub the mix over the wallaby shanks (after you have removed the small piece of sinew from the meat nearest the bone). Set aside.
  3. 3
    Heat some olive oil and fry off the mirepoix until lightly browned. Set aside.
  4. 4
    Seal off the shanks in the same pan, brown on all sides- remove.
  5. 5
    Add mirepoix back to pan along with cinnamon quill, orange and lemon skin and remaining garlic cloves.
  6. 6
    Brown till quite dark (not burnt) and deglaze with balsamic and white wine, scrape any sediment from the bottom.
  7. 7
    Place the vegetable base in the bottom of the braising pan and lay shanks on top. Cover with Veal Stock and cook slowly – (150 °) for about 3 hours or until tender.
  8. 8
    When meat is ‘falling off the bone’ remove and set aside in a cool room until reasonably cold.
  9. 9
    Strain the cooking juices, skim and reduce by half. Set aside for sauce.
  10. 10
    Onion compote: Melt butter in honey based saucepan, add bacon and onion and cook, covered, for 5 minutes until onions start to wilt.
  11. 11
    Remove the lid and reduce to a very low simmer for about 3 hours, stirring regularly to prevent sticking.
  12. 12
    Remove from heat, stir in honey and vinegar and season to taste.
  13. 13
    Souffle: Melt butter in saucepan and add flour, cook to white roux – cool slightly
  14. 14
    Add milk stirring all the while to form a sauce, boil, reduce heat and simmer for 5 minutes.
  15. 15
    Mash goat cheese until soft and add to sauce with chopped herbs and Parmesan. Allow to cool slightly.
  16. 16
    Fold in yolks and check seasoning.
  17. 17
    Beat egg whites with a pinch of salt until creamy. Fold quickly into cheese mixture.
  18. 18
    Sweet potato: Roast peeled sweet potato with olive oil and sea salt until nicely coloured and cooked through.
  19. 19
    Drain oil and puree in food processor with nutmeg and butter. Set aside.
  20. 20
    Sauce: Fry off the vegetables in a little olive oil until dark
  21. 21
    Add the herbs and garlic
  22. 22
    Pour over the braising liquor and veal jus
  23. 23
    Bring to boil and simmer for 1 ½ hours
  24. 24
    Strain, reduce by half and add coffee beans and infuse 1 hour
  25. 25
    Strain again, ad lemon juice and diced ‘cold butter’ just before serving
  26. 26
    Shred wallaby with fingers from bone and mix with a little Sauce Arabica to bind.
  27. 27
    In the bottom of 4 cooked shortcrust tart shells place a good spoonful of onion compote, top with wallaby and chill
  28. 28
    Make up a soufflé mix and top each tart steel with this, bake 5 minutes.
  29. 29
    Place cooked tart on a spoonful of sweet potato mash
  30. 30
    Surround with Sauce Arabica, serve at once.
Note

The Soufflé mix is sufficient for 5 x 150ml Soufflé dishes. Souffle topping is done last and is spooned over tart shell. Bake at 180°C for about 5 minutes, depending on size of tart.

Arabica Sauce recipe will make at least 1 litre of sauce. If you wish to freeze it, leave out the butter until service.

Read it online: https://www.lenah.com.au/recipes/braised-wallaby-shank-with-goats-cheese-souffle