Slow Cooked Turkey Shanks

This is a bit like Greek Klefitko but I tried it with turkey shanks instead of lamb.  Wow so yum.  Don’t be put off by the steps, its all easily done in the oven and comes out tasting amazing.  If you want to cook for a bit longer then turn the oven down to 150 degrees.


  • 2 Free Range Organic Turkey Shanks
  • 4-6 thickly cut slices of Free Range Pork Speck
  • 2 onions, thickly sliced
  • 6 cloves garlic, cut in half
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tbsp Greek yoghurt
  • salt and pepper to taste
  • 1 tbsp dried chilli flakes
  • 50ml white wine (use 100ml of chicken stock if you don’t want to use wine)
  • 50ml chicken stock
  • 4 kipfler potatoes, quartered
  • 12 green olives
  • 1 lemon, thickly sliced
  • fresh parsley and lemon wedges to serve

Yoghurt Sauce

  • 1 tbsp parsley or mint, roughly chopped
  • 1 tsp coriander leaves
  • 1/2 tsp ground cumin
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 150ml Greek yoghurt


  • Pre-heat oven to 170 degrees.  Tear off two big sheets of foil to go around the turkey shank with plenty of space as you’ll be adding the potatoes later.  Line each sheet with a piece of baking paper.
  • In the bottom of your ‘parcel’, place sliced onion, speck and garlic.  Combine olive oil, oregano and yogurt and mix well.  Rub over turkey shank and place shank into parcel.  Season with salt and pepper, sprinkle with chilli flakes.  Combine your white wine and chicken stock and pour around the shank.
  • Wrap each parcel, sealing well but make sure there is a pocket of air around the shank so it cooks evenly.  Place on a tray and cook in oven for 2 hours.
  • After 2 hours, remove parcels from oven and carefully lift out each shank.  Lay potatoes and lemon over the cooked onion mixture, add olives and gently mix to coat in juices.  Place shank back into parcel, reseal and cook for another 2 hours.
  • Whilst shank is cooking, make the yoghurt sauce by combining all ingredients and store in fridge until ready to serve.
  • To serve, unwrap each parcel, add a good dollop of sauce and garnish with parsley.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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