OSSO BUCO-STYLE TURKEY NECKS

Osso Buco-Style Turkey Necks image

Provided by Melissa Clark

Time 2h45m

Yield 3 to 4 servings

Number Of Ingredients 16

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Ingredients

3 pounds turkey necks, cut crosswise into thirds
1 1/4 teaspoons coarse kosher salt
1 1/4 teaspoons black pepper
3 tablespoons extra virgin olive oil
2 carrots, chopped
1 celery stalk, chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
2/3 cup dry white wine
1 cup chicken broth
1 large rosemary sprig
2 sage sprigs
2 thyme sprigs
1/4 cup finely chopped fresh parsley
1/2 teaspoon finely grated lemon zest

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.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 8 grams, Sodium 1251 milligrams, Sugar 5 grams