Himalayan pink salt and freshly ground black pepper, to taste
Aged balsamic vinegar
Pre-heat oven to 175°C.
Pat any excess moisture off the kangaroo tails with clean paper towels. Make a few vertical cuts in the outer membrane of the tails so that the meat won't twist out of shape while it braises.
Season the tails well with salt and pepper so that all the surface is coated.
In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat, then add the meat and sear it thoroughly, using a pair of tongs to turn it. When a nice brown crust has developed on all sides of the meat, remove it from the pan and set aside.
Add the carrots, celery, onions and garlic to pot and cook for 5 minutes or so, or until the onion is slightly translucent. Add the wine and reduce.
Now return the meat to the pot and add the tomatoes, stock, bay leaf, thyme, and peppercorns. The liquid should cover the tails.
Heat on the stove top until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven. Cook for 1½ to 2 hours or until the meat is fork-tender.
Remove pot from the oven. Strain the cooking liquid by pouring it through a strainer lined with cheesecloth. Season the liquid to taste with Himalayan pink salt and freshly ground black pepper. Add some good aged balsamic vinegar for color and freshness.
Serve the kangaroo tail atop a bed of risotto, polenta or mashed potatoes, with the cooking liquid, poured over them, and garnish with gremolata if desired.
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