Tuesday, November 4, 2008

Turkey Osso Buco

In addition to my restaurant and food reviews, I will be posting recipes that I have either made or tasted and loved, so that you can partake in the deliciousness as well, right from your own home. And you can submit your own favorite recipes for possible future posts on Your Omnivore!

Turkey Osso Buco with Parsley and Rosemary Gremolata

To give credit where it is due, I got this recipe from an episode of Everyday Italian with Giada De Laurentiis on the Food Network. When I cooked it, I left out the Gremolata portion altogether, and I thought it was fantastic. I love this recipe, and it is especially great if you are entertaining, or if you want to have excellent leftovers for the next day. The turkey becomes so tender and flavorful in the recipe – you can cut it easily with a fork. Also, when I made the recipe, I used an entire boneless turkey breast only (skinless), cut into about 6 pieces. I served it on top of whole wheat pasta, and it came out great!

1/2 breast of turkey (cut into 3 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduce-sodium chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves

1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper

For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.

In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.

In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.

Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.

To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

1 comment:

Da said...

Deb made it for me on Friday night. I will attest to its scrumptious flavor.