Turkeyossobuccowithgremolatacourtesygiadadelaurentiis Recipes

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TURKEY OSSO BUCCO WITH GREMOLATA (COURTESY GIADA DE LAURENTIIS)



Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) image

Make and share this Turkey Osso Bucco With Gremolata (Courtesy Giada De Laurentiis) recipe from Food.com.

Provided by Kate DeMello

Categories     One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

3 turkey breast halves
2 turkey thighs
salt & freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduced-sodium chicken broth
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 whole garlic cloves
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zest of grated
2 garlic cloves, minced
1 teaspoon minced rosemary
1 pinch salt
1 pinch fresh ground black pepper

Steps:

  • Preheat the oven to 375°F.
  • Pat the turkey with paper towels to dry and ensure even browning.
  • Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
  • In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
  • In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables 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 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture.
  • Bring the liquid to a boil over medium-high heat.
  • Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
  • Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
  • To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

Nutrition Facts : Calories 1151.2, Fat 59.1, SaturatedFat 13.5, Cholesterol 367.9, Sodium 445.8, Carbohydrate 12.8, Fiber 1.3, Sugar 2.3, Protein 128.5

TURKEY OSSO BUCO



Turkey Osso Buco image

This play on ossobuco 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.

Categories     Citrus     Fish     Garlic     Herb     Onion     Tomato     turkey     Lemon     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 18

For osso buco:
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
For gremolata:
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
Special Equipment
parchment paper

Steps:

  • Make ossobuco:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
  • Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
  • Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
  • Make gremolata:
  • Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

TURKEY OSSO BUCO WITH PARSLEY AND ROSEMARY GREMOLATA



Turkey Osso Buco with Parsley and Rosemary Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 21

1/2 breast of turkey (cut into 3 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, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups reduce-sodium chicken broth
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves
1/4 cup chopped fresh flat-leaf parsley
1 lemon, zested
2 cloves garlic, minced
1 teaspoon minced rosemary leaves
Pinch salt
Pinch freshly ground black pepper

Steps:

  • For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
  • In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
  • In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables 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 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
  • Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
  • To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

OSSO BUCO WITH TOASTED PINE NUT GREMOLATA



Osso Buco With Toasted Pine Nut Gremolata image

I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole.

Provided by Elly in Canada

Categories     Meat

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 13

4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds)
salt and pepper
4 tablespoons extra virgin olive oil
1 medium carrot, chopped into 1/4-inch-thick coins
1 small Spanish onion, chopped into 1/2-inch dice
1 celery, chopped into 1/4-inch slices
2 tablespoons chopped fresh thyme leaves
2 cups basic tomato sauce
2 cups chicken stock
2 cups dry white wine
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted under the broiler until brown
1 lemon, zest of

Steps:

  • Preheat the oven to 450 degrees F.
  • Oil and season the shanks all over with salt and pepper.
  • On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
  • Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
  • Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
  • Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
  • Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.

Nutrition Facts : Calories 362.6, Fat 21.1, SaturatedFat 2.7, Cholesterol 3.6, Sodium 841.2, Carbohydrate 18.9, Fiber 3.3, Sugar 10.2, Protein 6.5

MARIE'S TURKEY OSSO BUCCO



Marie's Turkey Osso Bucco image

A less expensive but equally as rich-tasting slow-cooker version of the traditional Osso Bucco. Do NOT use boneless turkey meat as the dark meat of the leg and thigh as well as the bones contribute greatly to the taste of the finished product. Osso Bucco is tradionally served over Risotto Milanese and this is wonderful that way; but it's just as good over saffron or plain white rice. Leftovers seldon occur, when they do...they are even tastier then the first day. This dish freezes superbly!

Provided by Callinectes Sapidus

Categories     One Dish Meal

Time 6h

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon dried thyme
2 whole turkey legs, cut at joints into drumsticks and thighs, skin removed (about 3-1/4 pounds total)
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery ribs, chopped
6 garlic cloves, minced, divided
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes with juice
1/4 cup fresh Italian parsley, finely chopped
1 teaspoon lemon zest, grated

Steps:

  • Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
  • Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
  • Makes 6 main-course servings.
  • Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.

Nutrition Facts : Calories 494.4, Fat 20.9, SaturatedFat 6, Cholesterol 193.1, Sodium 517.1, Carbohydrate 16.3, Fiber 3.4, Sugar 7.8, Protein 55.1

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