Osso buco is a Milanese dish made with veal shank. In France, I often used to eat some veal but these days finding veal in U.S. seems harder than it should be in grocery store… and it is also expensive.
For this recipe I switched veal with some turkey thighs. This Turkey Osso Buco is really tender and I love the taste of this velvety sauce.
- 2 pounds thighs turkey (cut in half + remove all fat and skin)
- 1 onion
- 4 carrots diced
- 1 celery stick diced
- 2 garlics (remove gem)
- 1 bay leaf
- 2 tbsp tomato paste
- 2/3 cup of white wine
- 1 1/2 chicken broth
- Lightly coat the thigh turkey with the flour. In a saute pan or dutch oven put some oil and brown the meat on all the side. During this time cut all the vegetables. Transfer the turkey in a plate when it is done.
- In the same pan, add the onion, garlic, carrots, celery and cook them until they are tender. Stir the tomato paste and cook for one minute. Stir the wine and the chicken troth, let it reduce a little bit. Return the turkey in the pan.
- Add the thyme, bay leaf, salt and pepper. Stir a little bit than cover and cook until the meat is tender on low 1 to 1 1/2 hours.
- Serve with rice, pasta, polenta or mashed potatoes.