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Turkey Osso Bucco

goop

Braising turkey in this osso buco style gives it that red meat, falling-off-the-bone tenderness. This is a great way to change up your usual holiday turkey offering.

makes 4

4 turkey thighs or legs (bony ends trimmed by an inch or so)

1 small carrot, chopped

1 small onion, chopped

1 celery stalk, chopped

1 sprig fresh rosemary

2 sprigs fresh thyme

1 bay leaf

1 tablespoon tomato paste

1 small can peeled whole tomatoes

2 cups turkey or chicken stock

2 cups dry white wine

1/2 cup all-purpose flour, for dredging

olive oil

sea salt

freshly ground pepper

gremolata

¼ cup chopped fresh flat-leaf parsley

¼ cup toasted pine nuts

1 clove garlic, minced

zest of 1 lemon

pinch of sea salt

pinch of freshly ground black pepper

1. Preheat oven to 375°F degrees.

2. Season thighs with salt and pepper. Dredge in flour to coat.

3. In a Dutch oven or heavy-bottomed pan, heat olive oil over high heat until smoking. Place thighs in pan and cook until brown all over (about 5 minutes on each side). Transfer to a plate and set aside.

4. Reduce heat to medium and add carrot, onion and celery and a pinch of salt and pepper. Cook until vegetables are soft and golden brown, about 7 minutes. Add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds, to bring out the aromas. Add the tomatoes, chicken stock and wine and bring to a boil.

5. Place turkey back into pan and make sure they are submerged at least halfway (if not, add more stock). Cover the pan with tight-fitting lid or aluminum foil. Place in oven for about 2 hours until meat is nearly falling off the bone. Remove from the oven and let stand 10 minutes.

6. Combine all gremolata ingredients and sprinkle over osso buco before serving.