Sticky plum shanks

Cooking: 2 ½ hours

Serves: 4

One of my greatest food loves is a slow cook. Firstly, because you whack it in the oven and ignore it while it works its magic. Secondly, what time can do to a cheaper cut of meat is really nothing short of amazing, and these decadent, sticky turkey shanks take a humble drumstick and turn it into a killer meal for a dinner party.


  • 4 Steggles turkey shanks, ends trimmed
  • 3 tbs Asian plum sauce
  • 2 tbs hoisin sauce
  • 1 teaspoon Chinese five spice
  • 1 orange, juice and zest
  • 2 cloves garlic, roughly chopped
  • 3 cm ginger, peeled and cut into matchsticks
  • 1 tbs of honey

For the coconut rice:

  • 1 cup jasmine or basmati rice
  • 1 cup coconut milk
  • 1 cup chicken stock


  1. Place all of your marinade ingredients in a tray and combine.
  2. Add shanks, ensuring they are well covered.
  3. Cover tray with foil and place into the oven, turning every half hour.
  4. After two hours, remove foil and pop back into the oven, basting your shanks with sticky sauce every ten minutes.
  5. If tray gets too dry add a little water to ensure it doesn’t blacken and spoil.
  6. Pop all the coconut rice ingredients in a heavy based saucepan on medium high heat. Get up to boil, reduce to low and put the lid on for 25 minutes.
  7. Serve it all with stir fried Asian greens.

Recipe developed and prepared by Danielle Colley from one of Australia’s favourite food and family blogs, Keeping Up With The Holsbys.

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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
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