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Turkey Leg Osso Buco MARIO BATALI

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6 tablespoons olive oil
4 turkey legs (knuckle cut down 2-inches and joint cut flat–ask your butcher)
2 medium carrots (peeled, chopped)
2 medium onions (peeled, 1/4-inch slices)
1 celery stalk (chopped)
1 bundle thyme (tied with twine)
2 cups dry white wine
3 cups Basic Tomato Sauce (
2 cups turkey or chicken stock
Kosher salt and freshly ground black pepper (to taste)
1/3 cup parsley (finely chopped)
1 lemon (zest)

Preheat the oven to 375ºF.
In a heavy-bottomed pot over high heat, heat the olive oil. Season turkey legs with salt and pepper. Add the turkey legs to the pot and brown, turning occasionally, about 5 minutes. Remove the turkey legs to a plate and set aside.
Reduce the heat to medium, add the carrot, onion, celery, and thyme leaves, and stir to combine. Season with salt and pepper. Cook and stir until golden brown and slightly softened, about 8 to 10 minutes. Add the wine and cook for 2 to 3 minutes.
Add the tomato sauce and stock and bring to a boil. Place the turkey legs back into the pot and make sure they are submerged at least halfway. Bring the mixture to a boil and then remove from heat. Cover the pot tightly with foil and place in the oven to braise until the turkey it is fork tender, about 30-35 minutes.
For the Gremolata: In a small bowl, add the parsley and lemon zest, and stir to combine.
To Serve: Remove the thyme bundle. Transfer the turkey to shallow serving bowls and ladle the sauce over the turkey. Sprinkle each piece of turkey with a large pinch of gremolata.
Tip: If you find that the braising liquid is reducing too quickly in the oven, just add more warm stock to the pot.

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