Turkey Osso Buco

Ingredients for Turkey Osso Buco

• 5 1/2 to 2.7kg whole fresh turkey legs

• 60g plain flour

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 6 to 8 tablespoons olive oil

• 1 large onion, chopped

• 4 flat anchovy fillets, rinsed, patted dry, and chopped

• 240ml dry white wine

• 475ml reduced-sodium chicken broth (16 fluid ounces)

• 1 (400g) can whole tomatoes in juice, drained, reserving juice, and chopped

• 1 garlic clove, minced

• 2 tablespoons finely chopped fresh flat-leaf parsley

• 1 teaspoon finely grated fresh lemon zest

• 1 teaspoon finely grated fresh orange zest

• parchment paper

How to make Turkey Osso Buco

Put oven rack in middle position and preheat oven to 177°C.

Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 60ml oil to skillet as needed.

Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.

Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 725ml , boil until reduced. Season sauce with salt and pepper and pour over turkey.

Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.