By Chef Laura Frankel
I love the flavors of OssoBuco but am not sure I am ready for the traditional rich and heavy meat usually found in the delicious Milanese dish. In my version, I am pairing lighter but still richly flavored, turkey thighs and legs. I love the big flavor of a slow braised dish and the fact that with a bit of prep, the dish will cook itself while I continue with holiday prep.
The secret to big flavor on any braised dish is the first step of browning the meat and vegetables. NO, you cannot skip this step! Deep, comprehensive browning will ensure a rich and complexly flavored final result. Give yourself plenty of time and space and take your time with each step. A delicious dish and loads of compliments are coming your way!
6-8 (depending upon size of thighs) large turkey thighs or legs or combination
3 medium carrots, diced
2 Spanish onions, diced
2 medium fennel bulbs, diced
8 cloves of garlic, minced
3 tablespoons tomato paste
2 cups diced fresh or canned tomatoes with their juices
2 cups chicken stock (prefer homemade)
2 cups good quality white wine
Bouquet garni of: fresh thyme sprigs, parsley stems, bay leaf, fresh basil, tied with cooking twine
Kosher salt and freshly cracked pepper
Heat a large Dutch oven or heavy bottom casserole, generously coated with olive oil, over medium high heat. Pat dry the turkey pieces and season with salt and pepper.
Brown the turkey on all sides, in batches, until deeply caramelized (about 5-7 minutes per side). Transfer the browned turkey to a pan and set aside.
Using the same pan and adding more olive oil if necessary, brown the vegetables in batches until they are golden browned and very fragrant.
Add the tomatoes, stock and wine to the same pan. Stir to combine and be sure to scrape up any browned bits that may be sticking to the bottom of the pan (those are flavor packed bits!) Bring the mixture to a simmer. Taste the braising liquid and season with salt and pepper if needed. If you need to split this into 2 pans, then do so.
Add the turkey to the pan. Be sure the braising liquid covers the turkey about ½ of the way up. Cover the pan and braise in the preheated oven until the turkey is cooked through and the meat is tender, about 1-½ hours.
Gently remove the turkey from the pan and set aside. Strain out the vegetables from the braising liquid and discard them.
Skim the fat from the top of the braising liquid and transfer the liquid to a saucepan. Reduce the liquid by about ½ or until it coats the back of a spoon.
To serve: gently reheat the turkey in a shallow pan. Transfer to a warm platter and drizzle the reduced sauce over the turkey, Garnish with gremolata. Pass extra sauce in a gravy dish.
Serves approximately 6
Recipe: kosher, poultry