Turkey Osso Bucco

by Laura Donnelly — March 22, 2007

Turkey is a staple of spa cuisine, and of any low-fat diet, but, frankly, I have yet to find a turkey breast recipe I like. (If anybody out there has one, let me know!) Turkey legs, however, have more flavor and moisture, especially when cooked long and slow, as they are in this faux osso bucco, which is usually made from veal shank.

Serves 4

4 turkey legs
1 Tablespoon salt
1 teaspoon black pepper
2 large yellow onions, coarsely chopped
2 cups chopped celery
2 cups carrots, sliced 1-inch thick
2 Tablespoons minced garlic
3 cups dry white wine
2 16-ounce cans diced tomatoes (Muir Glen is a good brand)
3/4 cup tomato paste
4 cups chicken or vegetable stock, more if needed to cover turkey
2 teaspoons fresh thyme leaves
2 bay leaves
2 teaspoons dried oregano
2 Tablespoons fresh basil leaves, chopped

Gremolata

3/4 cup finely minced fresh parsley
4 Tablespoons each grated lemon rind and minced garlic

1. Heat large sauté pan over medium-high heat. Swirl a few Tablespoons of olive oil in pan. Season turkey legs with salt and pepper and sear all over until nicely browned.

2. Add onions, celery, carrots, and garlic, and sauté about five minutes.

3. Add white wine and scrape up bits in pan, bring to boil, and reduce wine to 1/4 volume. Add tomatoes, tomato paste, herbs, and stock. Return to boil, then reduce to low simmer and cook, uncovered, for about 2 and 1/2 to 3 hours or until turkey is falling off the bone.

4. Sprinkle one or two Tablespoons of gremolata over each serving, and serve with couscous or polenta to sop up the great sauce.