If you are out culling roo's, don't overlook the tail, as I have for so long. Full of flavour and with a bit of fat, these cook down much like an ox tail or a shank.

This recipe can also be adapted for venison shanks or osso bucco.

Credit to Rachael Trott whose recipe I saw online, I have made changes, but it was her recipe that got me into roo tail.

1. Prepare the ragu
• Heat a large heavy-based pot over medium-high heat. Add a drizzle of olive oil.
• Add kangaroo tail pieces and sear on all sides until golden brown. Remove and set aside.
• In the same pot, add the carrot first, cook for about 5 minutes until softened, then add the celery, cook for another 2-3 minutes, then add the onion and cook until translucent, remove the pot from the heat.
• Grate the garlic using a microplane and cook for 1–2 minutes until fragrant, you only want this to cook gently.
• Stir in tomato paste and cook for 1–2 minutes to deepen the flavour.
• Pour in red wine and cook on high heat until reduced by half.
• Add cherry tomatoes, passata, stock, milk, Dijon mustard, herbs, and return the kangaroo tail to the pot.
• Add the milk.
• Stir well and bring to a gentle simmer.

2. Slow cook
• Place in a 150c degree oven with the lid and let simmer gently for 4 hours, or until the meat is tender and falling off the bone. You can simmer this on a stove, but you may risk the bottom catching.
• Once the meat is falling off the bone, gently remove the pieces and put into a bowl. With a spoon and fork you can easily remove all the meat, checking for any small fragments.
• Return the shredded meat to the sauce and stir to combine. If the liquid hasn’t reduced enough, then place back in the oven and increase the temperature to 180c with the lid off, checking every 15-20 minutes until it is at the consistency you want. It will thicken as it cools, so if you eat this the next day, you may need to add more beef stock before serving.
• Make a gastrique by combining the balsamic vinegar and the sugar in a sauce pan and reducing by half, stir this into the ragu.

3. Cook the pasta
• Bring a large pot of salted water to the boil.
• Cook pappardelle until al dente.

4. Bring it together
• Add the cooked pappardelle directly into the ragu.
• Mix everything together until well combined
Or
• In a large serving dish, add the cooked pasta, then top with the ragu

5. Serve
Top with burrata, grated pecorino, fresh basil.
Cut the burrata with a knife or scissors and mix into the ragu and pasta.