1 Kangaroo Tail, cut into joints
3 large onions chopped
Clove garlic, crushed
1 cup red wine
2 Oxo cubes
Stick Celery
2 carrots
Parsnip
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups good quality meat stock (an excellent stock can be made with kangaroo tail)
Tablespoon tomato paste
Into a large saucepan pour about 1 tablespoon of olive oil. Seal the meat. Remove from pan.
Add the onions, garlic, diced vegetables and herbs and saute until the onions are transparent. Add the wine and herbs and allow to simmer for a few minutes.
Add the stock and tomato paste. Simmer gently for 2-4 hours.
Add salt and pepper to taste. Serve with lots of fresh damper.
