Ingredients
Protein & Aromatics
- 2–3 emu shanks (or substitute: lamb shanks or venison shanks)
- 2 tbsp neutral oil
- 1 large onion, sliced
- 4 garlic cloves, crushed
- 1 thumb-sized piece ginger, grated
- 2 stalks lemongrass, bruised
Spice & Sauce Base
- 3 tbsp red curry paste
- 1 tsp ground lemon myrtle
- 1 tsp ground pepperberry
- 1 tbsp tomato paste
- 1 cup crushed tomatoes
- 1 can (14 oz) coconut cream
- 1 cup beef or game stock
- 2 tbsp bush honey
- 2 tbsp fish sauce
Finishing Elements
- 1 cup cherry tomatoes (or bush tomatoes), halved
- 2 finger limes (pearls removed)
- Fresh coriander or native river mint
- Lime wedges
- Optional: roasted macadamias for crunch
Instructions
1. Sear the Emu Shanks
Heat the Platinum Jumbo Gourmet Skillet over medium‑high.
Add oil → sear shanks on all sides until deeply browned.
Remove and set aside.
The skillet’s wide base ensures the shanks brown instead of steam.
2. Build the Aromatic Base
In the same skillet:
- Add onion, garlic, ginger, and lemongrass
- Sauté until softened and fragrant
- Add red curry paste, lemon myrtle, pepperberry, and tomato paste
- Cook 1–2 minutes to bloom the spices
3. Create the Braising Liquid
Stir in:
- Crushed tomatoes
- Coconut cream
- Stock
- Bush honey
- Fish sauce
Bring to a gentle simmer.
4. Braise Under the Dome
Return shanks to the skillet, nestling them into the sauce.
Cover with the Dome Cover.
Simmer on low for 2–2.5 hours, turning occasionally, until the meat is tender and nearly falling off the bone.
The dome traps moisture and circulates heat like a mini braising oven.
5. Char the Tomatoes
Remove the dome.
Add halved cherry/bush tomatoes directly to the skillet, cut side down.
Let them blister and char slightly as the sauce reduces for 10–15 minutes.
6. Finish with Freshness
Turn off heat.
Stir in finger lime pearls for a citrus pop.
Top with fresh herbs and optional macadamias.
Serve With
- Coconut rice
- Roasted pumpkin with wattleseed
- Grilled flatbread
- Charred broccolini with lemon oil
