Best 4 Turkey Osso Buco Recipes

TURKEY THIGH OSSO BUCO

Steps:

• In small bowl, combine the mushrooms with hot water to cover and set aside to soak.
• Meanwhile, in shallow bowl, combine flour, salt and pepper. Dredge the turkey thighs in flour mixture to coat.
• Heat oven to 350°F. In 12-inch skillet, heat 3 tablespoons oil over medium heat. Add coated thighs to oil; cook 12 to 15 minutes, turning once, until well browned. Place in ungreased 13x9-inch (3-quart) glass baking dish; set aside.
• In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion, carrots, celery and garlic to oil; cook 5 minutes, stirring occasionally. Add 1 tablespoon rosemary, bay leaf, 2 tablespoons parsley and the wine; continue cooking about 5 minutes, stirring occasionally, until vegetables are tender and most of the liquid has evaporated. Stir in the lemon peel strips, tomato paste and broth. Drain mushrooms; discard the liquid. Add mushrooms to skillet. Heat to simmering then pour over the turkey in baking dish.
• Cover baking dish with foil and bake 1 1/2 to 2 hours or until the turkey is very tender.
• Meanwhile, make the gremolata. In 8-inch skillet, melt butter over medium-high heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently. Stir in 2 teaspoons parsley, 1 teaspoon rosemary and the grated lemon peel.
• Sprinkle gremolata over the turkey before serving. If desired, serve with polenta or risotto.

TURKEY OSSO BUCO

Steps:

• Make 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 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 4 tablespoons 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 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
• Make gremolata:
• Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

OSSO BUCO-STYLE TURKEY NECKS

Steps:

• Heat the oven to 325 degrees. Season the necks with 1 teaspoon each salt and pepper.
• Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
• Add the carrots, celery, onion and 2 of the garlic cloves to the skillet. Cook until the vegetables are soft and golden, about 5 minutes. Season with 1/4 teaspoon each salt and pepper. Stir in the tomato paste and cook until darkened, 1 to 2 minutes. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired). Return necks to the pot. Bring liquid to a simmer. Cover pot and place in the oven. Cook, turning necks occasionally, until they are very tender, 1 1/2 to 2 hours.
• When the turkey necks are done, transfer to a serving platter. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes. Pour the sauce over the necks. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.

TURKEY OSSO BUCO

Steps:

• 1. Preheat oven to 325°F.
• 2. In an uncovered Dutch oven over medium heat, brown the turkey pieces on both sides in 2 tablespoons of the olive oil, about 20 minutes. Remove them from the pan; set aside.
• 3. Brown the onion, celery, and carrot in the remaining olive oil until soft, about 5 minutes.
• 4. Return the turkey pieces to the pan and add the mari-nara, broth or wine, and herbs. Simmer in the oven, covered, until the meat is fork-tender, about 1/1/2 hours.