Ossobuco di tacchino

Ingredients

• 2–3turkey drumsticks, cut crosswise into ossobuchi
• As neededwhite flour
• 1 smallonion, finely minced
• 1 smallcarrot, peeled and minced
• 1 stalkcelery, finely minced
• 1–2plum tomatoes, fresh or canned and diced
• A good glugwhite wine
• 250 ml (1 cup)chicken or turkey broth, preferably homemade
• 1bay leaf
• As neededbutter and olive oil
• To tastesalt and pepper
• A few sprigsfresh parsley
• 1–2 clovesgarlic, peeled
• 1lemon zest only

Instructions

1. 1

   Brown the turkey

   Dust the turkey pieces lightly with flour. Heat vegetable oil in a sauté pan or braiser large enough to fit them in one layer, then brown the pieces on all sides, turning them from time to time. Remove and set aside.

2. 2

   Soften the vegetables

   Add a knob of butter to the pan, followed by the minced onion, carrot and celery. Cook gently until the vegetables have softened.

3. 3

   Season the turkey

   Return the turkey to the pan and turn it in the softened vegetables. Cook everything together gently for a few minutes, turning the pieces occasionally and seasoning with salt and pepper as you go.

4. 4

   Reduce the wine

   Pour a good glug of white wine into the pan. Simmer, turning the turkey from time to time, until the wine has evaporated.

5. 5

   Braise until tender

   Add the broth, diced tomato and bay leaf, and bring the pan to a gentle simmer. Cover and braise for 45–60 minutes, or until the turkey is tender.

6. 6

   Make the gremolata

   While the turkey braises, finely mince the parsley, garlic and lemon zest together to make a paste.

7. 7

   Finish the sauce

   When the turkey is done, stir in half the gremolata. If the sauce has reduced too much, add a ladleful of water or broth. Simmer uncovered until the sauce is abundant, thick and flavourful, then taste and adjust the seasoning.

8. 8

   Serve the ossobuco

   Spoon the sauce over the turkey and scatter the remaining gremolata on top.

What is turkey ossobuco?

Ossobuco is an Italian braise traditionally made with cross-cut veal shanks; its name refers to the bone and marrow at the centre of each piece. This version uses turkey drumsticks for a different take on the classic.

The slow simmer tenderises the turkey while the onion, carrot, celery, tomato and broth build a savoury sauce. A parsley, garlic and lemon gremolata adds a fresh, aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 57g protein, 15g carbs, 26g fat.

The turkey provides most of the protein, while flour and tomato contribute some carbohydrates; butter and olive oil contribute much of the fat. Serve with green vegetables and a moderate portion of polenta, potatoes or risotto to make a balanced plate.

The base of the braise

Floured turkey: a light dusting helps the pieces brown and can contribute body to the sauce. Shake off any excess so flour does not scorch in the pan.

Soffritto: finely minced onion, carrot and celery soften gently in butter. Keeping the heat moderate gives them time to turn tender without browning too quickly.

Getting the braise right

Brown well: arrange the pieces in a single layer and turn them until golden on all sides. If they do not fit comfortably, brown them in batches.

Wine first: let the wine simmer until it has evaporated before adding the broth and tomato. This leaves the braise with a concentrated, savoury base.

Tenderness and sauce

Doneness: begin checking the turkey after 45 minutes of covered braising. It is ready when the meat is tender; the time needed can vary with the size of the pieces.

Sauce: after adding half the gremolata, simmer uncovered until the sauce is thick but still plentiful. Add a ladleful of water or broth if it has become too reduced.

A fresh finish

Gremolata: mince the parsley, garlic and lemon zest finely so they combine into a fragrant paste. Stir half through the hot sauce and keep the rest to sprinkle over the finished dish.

Timing: make the gremolata while the turkey braises, so it is ready to use as soon as the meat is tender. Add it near the end to keep its bright flavour.

What to serve alongside

For a classic-feeling plate, serve the turkey and sauce with soft polenta, mashed potatoes or risotto. Choose a side that can catch the plentiful braising sauce.

A simple green salad or cooked green vegetables bring a fresh contrast to the rich, slow-cooked meat.

Recipe notes & tips

• Use a pan that holds the turkey in one layer so the pieces can brown evenly.
• Brown the drumsticks in batches if the pan feels crowded.
• Keep the vegetables at a gentle heat while they soften.
• Turn the turkey occasionally during the wine reduction as directed.
• Check tenderness at the 45-minute mark, then continue braising if needed.
• Taste the sauce before serving and adjust the salt and pepper.

Variations

• Fresh tomatoes: use ripe fresh plum tomatoes in place of canned ones.
• Broth choice: use chicken broth or turkey broth as available.
• Citrus finish: add the lemon zest with the parsley and garlic as written for a bright finish.
• Herb change: use a little extra parsley in the gremolata for a more herbal finish.
• Side dish: serve with polenta, mashed potatoes or risotto to catch the sauce.

Common mistakes to avoid

• Crowding the pan: the turkey will not brown evenly; cook it in batches if necessary.
• Overheating the vegetables: they may colour before softening; cook them gently in the butter.
• Skipping the wine reduction: let it simmer until evaporated before adding the broth and tomato.
• Cooking by time alone: check that the turkey is tender, since drumstick size can affect the braising time.
• Reducing the sauce too far: add a ladleful of water or broth if it becomes too thick or scant.
• Adding all the gremolata at once: reserve half to scatter over the dish just before serving.

How to store

Cool leftovers promptly and keep them covered in the fridge for up to 3 days. Reheat gently in a covered pan with a splash of water or broth until piping hot.

Frequently asked questions