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Turkey Osso Bucco with Parsley and Rosemary Gremolata
Posted By elizabeth On October 18, 2009 @ 1:58 am In Shabbos Recipes | 1 Comment
Adapted from Giada De Laurentiis
Makes 6-8 servings
TURKEY OSSO BUCCO WITH PARSLEY
1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper,
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups low-sodium chicken broth
1 large fresh rosemary sprig
2 large fresh thyme sprigs
2 bay leaves
2 whole cloves
1/4 cup chopped fresh flat-leaf parsley
Zest of 1 lemon
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
Pinch of salt
Pinch of freshly ground black pepper
Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.
In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
To the same pan, add the onion, carrot, and celery. Season vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaf, and cloves to the pan. Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.
When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Transfer the turkey to a cutting board and cut in thick slices , then arrange the slices in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each piece of turkey with a large pinch of gremolata. Serve immediately.
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