Turkey Osso Buco Recipe
Italian · Main course · 140 min total
A lighter twist on the classic Italian braised veal shank, this turkey osso buco uses turkey legs for a leaner yet equally flavorful dish, slow-cooked in white wine and broth with aromatic vegetables.
20
min prep
min prep
120
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4 turkey drumsticks (about 3 lbs total)
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Pat turkey drumsticks dry and season with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown drumsticks on all sides, about 8 minutes total. Remove and set aside.
- Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Pour in white wine, scraping up browned bits. Let simmer until reduced by half, about 3 minutes.
- Add chicken broth, diced tomatoes, rosemary, thyme, and bay leaves. Return turkey to pot. Bring to a boil, then cover and reduce heat to low. Simmer for 1.5 to 2 hours, until turkey is tender and falling off the bone.
- Remove herbs. Adjust seasoning with salt and pepper. Serve over polenta, risotto, or mashed potatoes, garnished with parsley.
Tips
- For a richer flavor, use turkey legs with skin on; remove skin before serving if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Gremolata (lemon zest, garlic, parsley) makes a bright topping.
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