Name: Turkey Ossobuco
Cook time: 40 min
Total time: 3 hr
Yield: Makes 8 servings
Ingredients: 5 1/2 to 6 pounds whole fresh turkey legs; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 6 to 8 tablespoons olive oil; 1 large onion, chopped; 4 flat anchovy fillets, rinsed, patted dry, and chopped; 1 cup dry white wine; 2 cups reduced-sodium chicken broth (16 fluid ounces); 1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped; 1 garlic clove, minced; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 teaspoon finely grated fresh lemon zest; 1 teaspoon finely grated fresh orange zest; parchment paper

Photo by Romulo Yanes

This play on osso buco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.

Cooks' Note

Turkey can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in sauce, covered, in a 350°F oven.

Recipe notes

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