Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis)

Submitted by Kate DeMello

"A great low-fat version of the traditional Northern Italian comfort food."

 

• Ready In: 2hrs 20mins
• Ingredients: 21
• Serves: 6

ingredients

• 3 turkey breast halves
• 2 turkey thighs
• salt & 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 stalk celery, finely diced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 4 cups reduced-sodium chicken broth
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 whole garlic cloves

• For the Gremolata

• 1⁄4 cup chopped fresh flat-leaf parsley
• 1 lemon, zest of grated
• 2 garlic cloves, minced
• 1 teaspoon minced rosemary
• 1 pinch salt
• 1 pinch fresh ground black pepper

directions

1. Preheat the oven to 375°F.
2. Pat the turkey with paper towels to dry and ensure even browning.
3. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
4. 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.
5. In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes.
6. Stir in the tomato paste and cook for 1 minute.
7. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
8. 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.
9. Bring the liquid to a boil over medium-high heat.
10. 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.
11. 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.
12. 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.

Reviews

[Chicagoland Chef du Jour]

I am not going to rate because I did not use turkey. I used meaty skin on chicken thighs (I am not crazy about turkey). Other than that, Followed the recipe to a "T" . <br/>I thought I would let others know that I would advise against using chicken. I'm not sure if that was the problem but the flavors fell flat, I noticed a few reviews on Food network felt the same way but I love Giada's recipes and thought, ya right. Oh well, can't win 'em all.<br/>I will say that we really enjoyed the Gremolta. I loved the citrus flavors and freshness the parsley adds. It is essential to make and top your osso buco with this.