Turkey Osso Buco

TURKEY OSSO BUCO

Serves 2-4

Osso buco is an Italian dish traditionally made with cross-cut veal shanks. This version that braises wild turkey and vegetables in white wine and broth combines a bit of the old and new traditions with the wild mushroom flavors I love. Even better the next day, the key to this recipe is the slow roasting that blends the flavors into a perfect whole.

Ingredients:

⅓ cup dried mushrooms

4 cups wild turkey broth

2 turkey thighs and legs, separated

Salt and freshly ground black pepper

½ cup flour

½ cup canola oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

1 cup dry white wine

4 small gold potatoes quartered

1 turnip, cut into 8 pieces (optional)

Small sprigs fresh thyme

4 small sprigs fresh rosemary

2 bay leaves, broken in half

1. Preheat the oven to 350 degrees. Soak dried mushrooms in 4 cups warm turkey broth.

2. Pat the turkey dry to ensure even browning. Season with salt and pepper and dredge in flour to coat. In a cast iron skillet, heat oil and fry turkey over medium high heat until golden brown, about 5 minutes per side. If you don’t have a skillet large enough to fit all the pieces in a single layer, fry in batches. Transfer the turkey to a plate when browned.

3. In the same skillet, add onions, carrots and celery. Sprinkle salt over the top and cook until tender, about 5 minutes. Using a slotted spoon, remove mushroom pieces from broth (reserving broth) and add to the skillet. Add wine to the vegetable mix and simmer until the liquid is reduced by half, about 8 minutes.

4. Divide and transfer the cooked vegetables to four single serving cast iron dishes*. Place turkey in two of the dishes. Add potatoes and turnips to the other two and salt and pepper to season.

5. On the stove, heat the broth to a simmer, adding the thyme, rosemary and bay leaves. Pour broth over turkey and potatoes, filling the dishes about ⅔ full. Top with herbs if additional flavor is desired.

6. Cover each dish tightly with foil. Put the 2 with turkey in the oven and set aside the 2 with potatoes. Braise the turkey for 1 hour, Remove foil, turn turkey over and add covered potato dishes to the oven. Cook until turkey is fork-tender, about another hour.

7. Remove from oven. Let sit for about 5 minutes and then serve.