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Turkey osso buco with parsley and rosemary gremolata

Servings:
Makes 6-8 servings
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Ingredients

Turkey osso buco with parsley
  • 1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
  • 2 turkey thighs
  • 1/3 cup all-purpose flour, for dredging
  • 1/2 cup vegetable oil
  • 1 cup small onion, finely diced
  • 1 cup carrot, peeled and finely diced
  • 1 cup celery stalk, finely diced
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 4 cup low-sodium chicken broth
  • 1 cup large fresh rosemary sprig
  • 2 cup large fresh thyme sprigs
  • 2 cup bay leaves
  • 2 cup whole cloves
Rosemary gremolata
  • 1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
  • 2 turkey thighs
  • 1/3 cup all-purpose flour, for dredging
  • 1/2 cup vegetable oil
  • 1 cup small onion, finely diced
  • 1 cup carrot, peeled and finely diced
  • 1 cup celery stalk, finely diced
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 4 cup low-sodium chicken broth
  • 1 cup large fresh rosemary sprig
  • 2 cup large fresh thyme sprigs
  • 2 cup bay leaves
  • 2 cup whole cloves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 cup garlic cloves, minced
  • 1 teaspoon minced fresh rosemary

Preparation

Baking Directions:

Preheat the oven to 375°F.

Pat the turkey pieces dry with paper towels to ensure even browning.

Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.

In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat.

Add the turkey and cook until browned on both sides, about 6 minutes per side.

Transfer the turkey to a plate and reserve.

To the same pan, add the onion, carrot, and celery.

Season vegetables with salt and cook until they are tender, about 6 minutes.

Stir in the tomato paste and cook for 1 minute.

Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.

Return the turkey to the pan.

Add enough chicken broth to come two thirds up the sides of the turkey pieces.

Add the herb sprigs, bay leaf, and cloves to the pan.

Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven.

Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.

When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl.

Transfer the turkey to a cutting board and cut in thick slices , then arrange the slices in shallow serving bowls.

Season the sauce to taste with salt and pepper and ladle some over each serving.

Sprinkle each piece of turkey with a large pinch of gremolata.

Serve immediately.

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