Sticky plum shanks
Cooking: 2 ½ hours
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
- Place all of your marinade ingredients in a tray and combine.
- Add shanks, ensuring they are well covered.
- Cover tray with foil and place into the oven, turning every half hour.
- After two hours, remove foil and pop back into the oven, basting your shanks with sticky sauce every ten minutes.
- If tray gets too dry add a little water to ensure it doesn’t blacken and spoil.
- 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.
- 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.