- Turkey Ossobuco
For the Ossobuco:
5 and 1/2 to 6 pounds whole fresh turkey legs
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 to 8 tablespoons extra virgin olive oil
1 large onion, chopped
4 flat anchovy fillets, rinsed, patted dry, and chopped
1 cup dry white wine
2 cups chicken broth (16 fluid ounces)
One (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
For the Gremolata:
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
Prepare the Ossobuco:
Put oven rack in middle position and preheat oven to 350°F.
Pat turkey legs dry.
Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess.
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
Brown the leg, turning occasionally, about 5 minutes, and transfer to a large (17 by 12-inch) roasting pan.
Dredge another leg.
Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons olive oil to skillet as needed.
Add remaining 2 tablespoons olive oil to skillet.
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.
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 and 1/2 hours.
Transfer legs to a cutting board and cut them into thigh and drumstick portions.
Transfer to a deep platter.
Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced.
Season sauce with salt and pepper and pour over turkey.
Prepare the Gremolata:
Stir together garlic, parsley, and zests and sprinkle over turkey just before serving. Makes 8 servings.
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