Recipe: Turkey Osso Buco with Gremolata (using turkey breast and thighs)

TURKEY OSSO BUCO WITH GREMOLATA

1 half-breast of turkey, cut into 4 pieces
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, peeled and finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups low-sodium chicken broth
1 large fresh rosemary sprig
2 large fresh thyme sprigs
2 bay leaves
2 whole cloves

FOR THE GREMOLATA:
1/4 cup chopped fresh flat-leaf parsley
Zest of 1 lemon
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
Pinch of salt
Pinch of freshly ground black pepper

Preheat the oven to 375 degrees F.

Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper, then dredge the pieces in the flour, shaking off any excess.

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

To the same pan, add the onion, carrot, and celery. Season the vegetables with salt and cook until they are tender, about 6 minutes.

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 two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaves, and cloves to the pan. Bring the liquid to a boil, then cover the pan tightly with foil and transfer to the oven.

Braise until the turkey is fork-tender, about 1 hour and 45 minutes, turning the pieces after 1 hour.

TO MAKE THE GREMOLATA:
When the turkey is almost done, combine the gremolata ingredients in a bowl.

TO SERVE:
Slice the turkey and arrange it in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each serving with a large pinch of gremolata.

Makes 6 servings
Source: Giada's Kitchen: New Italian Favorites by Giada de Laurentiis