Recipe Ready Turkey: Turkey Osso Buco

April 21, 2012

Turkey Osso Buco

Chef Evan – Harmons Bangerter Crossing
Serves 4

4          1 pound Harmons Recipe Ready turkey legs (lower 2 inches cut off)
3          cups chicken stock, low sodium
2          onions, diced
3          carrots, diced
3          stalks celery, diced
2          cloves garlic, minced
2          tablespoons tomato paste
1           cup dry red wine
4          tablespoons oil, divided
1/4      cup flour
4         sprigs rosemary
2         bay leafs
Salt and pepper

Season the turkey with the salt and pepper and coat evenly with the flour.  Warm a large sauté pan over high heat. Add the olive oil to the pan and once hot, sear the turkey in the pan until golden brown on all sides. Remove the turkey from the pan.  Warm another sauté pan and add the remaining 2 tablespoons of oil to the pan. Once the oil is hot, add the onions, carrots, celery, and tomato paste to the pan and sauté.  Cook until the veggies have a nice brown color.  Add the garlic to the pan and sauté for another minute.  Deglaze the pan with the red wine. Reduce the wine by half in the pan. Stir the stock into the pan and add the bay leaves and rosemary. Bring the stock to a boil and return the turkey to the pan. When the stock returns to a boil, reduce the heat to a simmer and cook the turkey, covered, until the meat is fork tender, about 2 1/2 hours.

Serve with creamy polenta and grilled vegetables.

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