Slow cooked turkey shanks

Slow cooked turkey shanks

Slow cooked turkey shanks recipe

Christmas day in my household was a very quiet one. In 2013 we had a small gathering at our place, drank sparkling vino, ate a big lunch and relaxed for the afternoon. No exchanging gifts, just conversation and catch-up. We’re not really ones to get immersed in all the festivities that surround that time of the year.

Christmas just gone was a lot quieter. Something we both wanted. A simple day off work, lounging about the house and a spot of cooking for just the two of us.

Rather than the usual route many Aussies take in the middle of summer on 25 December – that would be loads of seafood – I thought I’d warm up the kitchen by slow-cooking some turkey. Truth be told, I intended to buy prawns, oysters and salmon for dinner. Between working and not having time to get to the fish market, it was a hasty episode of defrosting turkey shanks on the night of the 24th.

What I’ve done is along the lines of a Greek kleftiko – just with turkey rather than lamb. There are a few steps to the method, but really, most of the work is done in the oven.

Slow cooked turkey shanks recipe

Slow cooked turkey shanks - yoghurt sauce kleftiko

Slow cooked turkey shanks recipe

 

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Slow cooked turkey shanks
Inspired by Greek kleftiko, these turkey shanks are one way to serve these massive drumsticks.
Slow cooked turkey shanks recipe
Course Main Dish
Servings
servings
Ingredients
Yoghurt sauce
Course Main Dish
Servings
servings
Ingredients
Yoghurt sauce
Slow cooked turkey shanks recipe
Instructions
Turkey
  1. Preheat the oven to 180C.
  2. Tear off two sheets of foil big enough to loosely wrap each turkey shank entirely. Line each sheet of foil with baking paper. Place the onions, garlic and speck in the centre of both pieces of baking paper.
  3. Combine the olive oil, oregano and yoghurt and mix well. Rub this all over each turkey shank and then lay each shank on top of the pile of onion and garlic. Season well with salt and pepper, scatter over the dried chilli then pour over the combined wine and verjuice.
  4. Wrap each turkey shank into a parcel, sealing well and making sure there is still space between the turkey and the wrapping. There needs to be a pocket of air around the turkey so it cooks properly.
  5. Place on a tray in the oven and cook for 2 hours.
  6. After 2 hours remove the parcels from the oven, carefully open without tearing and remove each shank. Lay the potatoes and lemon over the cooked onion mixture, scatter with olives and gently mix to coat in the juices. Place each shank back on top of the vegetables, reseal and cook for a further 1½-2 hours, or until meat is very tender
  7. During cooking, make the yoghurt sauce.
  8. To serve, unwrap each parcel of turkey, garnish with parsley, lemon wedges and yoghurt sauce.
Sauce
  1. Toast the coriander and cumin seeds in a dry pan over medium heat. then crush well using a mortar and pestle.
  2. Combine the spices with the remaining sauce ingredients, season to taste and set aside in the fridge until ready to serve with the lamb.
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