I have an ongoing obsession with osso bucco and have experimented with a variety of different meats and cuts over the years in the hopes of achieving that ‘Holy Grail’ of dishes; one that is both delicious and inexpensive. By far, using veal shanks is my preference, but that can be expensive, and considering my aim was to keep costs low, I opted for Turkey legs.
There are quite a few recipes around using turkey for osso bucco, but I decided to adapt my favorite osso bucco recipe instead; from The New york Times it’s a recipe by Mark Bittman. It’s simple, and straight forward and easily adapted to suit my every whim. I made more changes with this recipe than I ever have, so I’ll take a little more credit for this one!
Turkey Osso Bucco
- 1 tablespoon olive oil
- 4 turkey legs
- Salt and freshly ground black pepper to taste
- 4 cloves garlic, lightly mashed and peeled
- 2 tsp fresh thyme
- 3 cups chicken stock
- 2 teaspoon duck fat
Rinse the turkey legs in cold water, then pat dry with a paper towel. Lightly salt and pepper. Add olive oil to a deep, pre-heated skillet with a tight fitting lid, and add the turkey legs, cook until nicely browned on all sides (that might turning 3 or even 4 times, depending on the thickness of the legs).
Add garlic to the pan and just lightly cook for less than a minute. Add the chicken stock and thyme, bring to a boil. Turn the heat to low and cover the skillet. Let simmer with the lid on until the meat falls away from the bone, about 4-5 hours, turning the drumsticks about once per hour, adding a little water should it become necessary (it shouldn’t).
Remove the turkey from the skillet and turn the heat up to high. Boil the sauce until it starts to thicken; about 5 minutes. Stir in the duck fat.
Serve the turkey on the bone or off, with some of the velvety sauce spooned over it.
Cranberry-Celery Leaf Gremolata
- 1/4 cup cranberries, pulsed a few times in a food processor
- zest of 1 lemon
- 3 tbsps celery leaves, chopped
- 1 clove garlic, minced
- 1 tsp Kosher salt
Mix all together and serve atop the Turkey Ossobucco
I served my Turkey Ossobucco over fettucine, but I think it would be awesome over creamy mashed sweet potatoes too!