TURKEY OSSO BUCCO

Turkey Osso Bucco image

Provided by Linda Seide

Categories Turkey

Time 3h

Number Of Ingredients 14

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2 16-18 oz turkey drumsticks
1/2 c dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp plus 2 tsp flour
1/8 c plus 1 t. olive oil
1/2 c diced onion
1/4 c diced carrot
1/4 c diced celery
1 Tbsp tomato paste
1/2 Tbsp minced garlic
2 c chicken stock, dark or light
1 bay leaf
1 1/2 sprigs fresh thyme or 1/2 tsp dried thyme leaves

Steps:

1. Season the turkey with salt and pepper, and coat evenly with flour. Place a wide-mouthed, straight-sided pan over medium heat and add in 1/8 C olive oil. Once hot, sear the turkey on all sides until golden brown, about 8 minutes per side.
2. Remove turkey from pan and pour off the fat from the pan. Wipe the pan clean with paper towels and return to stove. Add the remaining T of olive oil, and once it's hot, add in the diced onions, carrots, and celery, as well as the tomato paste. Sauté, stirring occasionally until the mirepoix and tomato paste are slightly carmelized, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
3. Deglaze the pan with the wine until nearly evaporated. Stir in the stock and add the bay leaf and thyme. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is fork tender, about 2-1/2 hours, turning the turkey halfway through to ensure even cooking.
4. When the legs are tender, taste the sauce and re-season if necessary.