The Chew: Turkey Leg Osso Buco Recipe

The Chew: Turkey Leg Osso Buco

While Osso Buco is typically made with beef or even lamb, Mario Batali wanted to stir up a little Thanksgiving magic and use turkey legs instead! His Turkey Leg Osso Buco is good enough to serve to all your hungry friends and family around the holidays, and will certainly impress them at the same time! For a gourmet meal that even amateur chefs can tackle, you’ll want to keep this one in mind! Fortunately, this recipe is easier than you would expect to put together.

To get started, click next page to get the recipe.

The Chew: Turkey Leg Osso Buco Recipe Ingredients

• 4 turkey legs – knuckle cut down 2-inches and joint cut flat (ask your butcher)
• 2 medium onions – peeled, 1/4-inch slices
• 1 bundle thyme – tied with twine
• 3 C Basic Tomato Sauce
• kosher salt and freshly ground black pepper
• 6 tbsp olive oil
• 2 medium carrots – peeled, chopped
• 1 celery stalk – chopped
• 2 C dry white wine
• 2 C turkey or chicken stock

For the Gremolata:

• 1 lemon – zest
• 1/3 C parsley – finely chopped

The Chew: Turkey Leg Osso Buco Recipe Directions

1. Preheat the oven to 375 degrees
2. In a heavy-bottomed pot over high heat, heat the olive oil
3. Season the turkey legs with salt and pepper
4. Add the turkey legs to the pot and brown, cooking for about 5 minutes, turning occasionally
5. Remove the turkey legs to a plate then set aside
6. Reduce the heat to medium and add the onion, carrot, celery, and thyme leaves, then stir to combine
7. Season with salt and pepper, then cook and stir until golden brown, about 8-10 minutes
8. Add the wine and cook another 2-3 minutes
9. Add the tomato sauce and stock, then bring to a boil
10. Put the turkey legs back into the pot and submerge at least halfway
11. Bring the mixture to a boil then remove from the heat
12. Cover the pot tightly with foil and put in the oven to braise for 30-35 minutes, until the turkey is tender

For the Gremolata:

1. In a small bowl, add the lemon zest and parsley then stir

To Serve:

1. Remove the thyme bundle
2. Transfer the turkey to shallow serving bowls and ladle the sauce over the turkey
3. Sprinkle each piece of turkey with a big pinch of gremolata