Turkey Osso Bucco
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.
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
freshly ground pepper
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.