Turkey Osso Buco with Parsley and Rosemary Gremolata

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Are you tired of the same old turkey recipes? Looking to try something new and exciting for your next dinner party?

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Turkey Osso Buco with Parsley and Rosemary Gremolata
Prep
15 min
Cook
2 hr
Total
2 hr 15 min
Servings
6

Method

  1. Preheat the oven to 375 degrees F.

  2. Use paper towels to pat the turkey dry and ensure it browns evenly.

  3. Season the turkey with salt and pepper.

  4. Coat the turkey by dredging it in flour.

  5. In a large, heavy roasting pan, heat oil over medium heat.

  6. Place the turkey in the pan and cook until browned on both sides (about 6 minutes per side).

  7. Transfer the turkey to a plate and set aside.

  8. In the same pan, add the onion, carrot, and celery. Season with salt.

  9. Cook the vegetables until they are tender (about 6 minutes).

  10. Stir in the tomato paste and cook for 1 minute.

  11. Add the wine and simmer until the liquid is reduced by half (about 3 minutes).

  12. Return the turkey to the pan.

  13. Add enough chicken broth to come 2/3 up the sides of the turkey.

  14. Add the herb sprigs, bay leaf, and cloves to the broth mixture.

  15. Bring the liquid to a boil over medium-high heat.

  16. Remove the pan from the heat and tightly cover it with foil.

  17. Transfer the pan to the oven and braise the turkey until it is fork-tender, turning it after 1 hour.

  18. For the Gremolata:

  19. In a bowl, combine the chopped parsley

About this recipe

Are you tired of the same old turkey recipes? Looking to try something new and exciting for your next dinner party? Look no further than this delicious Turkey Osso Buco with Parsley and Rosemary Gremolata. This dish takes the traditional Italian Osso Buco and gives it a unique twist by using turkey instead of the usual veal.

What is Osso Buco?

If you've never heard of Osso Buco before, let me fill you in. Osso Buco is a classic Italian dish that typically consists of braised veal shanks cooked with vegetables, white wine, and broth. The meat is cooked until it's tender and falling off the bone, creating a rich and flavorful dish that is a favorite in Italian cuisine.

However, in this recipe, we're putting a twist on the traditional Osso Buco by using turkey instead of veal. Turkey is a leaner and more affordable alternative, but it still provides the same tender and succulent meat that pairs perfectly with the rich and flavorful sauce.

The Secret to Tender Turkey

When it comes to cooking turkey, the key is to keep it moist and tender. In this recipe, we achieve that by braising the turkey shanks slowly in a mixture of aromatic vegetables, white wine, and broth. This slow cooking process allows the meat to become fork-tender and infused with all the delicious flavors of the sauce.

Just like with traditional Osso Buco, we also add a gremolata on top of the dish to enhance the flavors and add a fresh and zesty element. The gremolata is made with parsley, rosemary, garlic, and lemon zest, providing a burst of flavor that complements the richness of the turkey.

Serving Suggestions

This Turkey Osso Buco with Parsley and Rosemary Gremolata is a showstopper dish that is perfect for special occasions or when you want to impress your guests. Serve it with creamy mashed potatoes or polenta to soak up all the delicious sauce. Don't forget to garnish with some extra gremolata and a sprinkle of freshly chopped parsley for an extra pop of color and flavor.

So, the next time you're looking to try something new and exciting with turkey, give this Turkey Osso Buco with Parsley and Rosemary Gremolata a try. It's a dish that will take your taste buds on a journey to Italy and leave you craving for more.

Frequently asked questions

. Can I use chicken instead of turkey for this recipe?

Yes, you can definitely use chicken instead of turkey. Just make sure to adjust the cooking time accordingly, as chicken will cook faster than turkey.

. Can I make this dish in advance?

Absolutely! The flavors of this dish actually develop and become even more delicious when made in advance. Simply reheat it gently on the stovetop before serving.

. Can I freeze the leftovers?

Yes, you can freeze the leftovers. Just make sure to store them in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

. Can I substitute the white wine with something else?

If you prefer not to use wine, you can substitute it with chicken or vegetable broth. However, keep in mind that the wine adds a depth of flavor to the dish.

. What other herbs can I use for the gremolata?

While parsley and rosemary are traditional choices for the gremolata, you can experiment with other herbs like thyme or basil to suit your taste.

. Can I make this dish in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Simply brown the turkey shanks first, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or until the meat is tender.

. Can I use boneless turkey for this recipe?

While bone-in turkey shanks are traditional for Osso Buco, you can use boneless turkey if that's what you have. Just keep in mind that the cooking time may be slightly reduced.

. Can I use other cuts of turkey?

Although turkey shanks are the best choice for this dish, you can also use turkey drumsticks or thighs. Just adjust the cooking time accordingly as different cuts may require more or less time to become tender.

Now that you have all the information you need, it's time to get cooking! Enjoy your Turkey Osso Buco with Parsley and Rosemary Gremolata and impress your friends and family with this delicious and unique dish.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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