Turkey Osso Buco With Parsley And Rosemary Gremolata Recipes

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TURKEY THIGH OSSO BUCO



Turkey Thigh Osso Buco image

This Italian classic is made with turkey thighs braised in savory Progresso® Tuscany chicken broth along with vegetables and herbs. Serve with polenta or risotto for an unforgettable dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 4

Number Of Ingredients 22

1/2 ounce dried porcini mushrooms (1/2 cup)
1/2 cup all-purpose flour
3/4 teaspoon gray sea salt
1/4 teaspoon pepper
4 turkey thighs
3 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 cup finely chopped carrot
1 cup finely chopped celery
4 cloves garlic, peeled
1 tablespoon fresh rosemary leaves
1 bay leaf
2 tablespoons finely chopped Italian (flat-leaf) parsley
1/2 cup dry white wine
2 lemon peel strips, about 2x1/2 inch each
2 tablespoons tomato paste (from 6-oz can)
1 3/4 cups Progresso™ Tuscany broth chicken broth (from 32-oz carton)
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons finely chopped fresh Italian (flat-leaf) parsley
1 teaspoon minced fresh rosemary leaves
1 teaspoon grated lemon peel

Steps:

  • In small bowl, combine the mushrooms with hot water to cover and set aside to soak.
  • Meanwhile, in shallow bowl, combine flour, salt and pepper. Dredge the turkey thighs in flour mixture to coat.
  • Heat oven to 350°F. In 12-inch skillet, heat 3 tablespoons oil over medium heat. Add coated thighs to oil; cook 12 to 15 minutes, turning once, until well browned. Place in ungreased 13x9-inch (3-quart) glass baking dish; set aside.
  • In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion, carrots, celery and garlic to oil; cook 5 minutes, stirring occasionally. Add 1 tablespoon rosemary, bay leaf, 2 tablespoons parsley and the wine; continue cooking about 5 minutes, stirring occasionally, until vegetables are tender and most of the liquid has evaporated. Stir in the lemon peel strips, tomato paste and broth. Drain mushrooms; discard the liquid. Add mushrooms to skillet. Heat to simmering then pour over the turkey in baking dish.
  • Cover baking dish with foil and bake 1 1/2 to 2 hours or until the turkey is very tender.
  • Meanwhile, make the gremolata. In 8-inch skillet, melt butter over medium-high heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently. Stir in 2 teaspoons parsley, 1 teaspoon rosemary and the grated lemon peel.
  • Sprinkle gremolata over the turkey before serving. If desired, serve with polenta or risotto.

Nutrition Facts : Calories 540, Carbohydrate 38 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 3 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 7 g, TransFat 0 g

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.

OSSO BUCO WITH GREMOLATA



Osso Buco with Gremolata image

Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 23

3 tablespoons EVOO
4 to 6 veal shanks, tied with kitchen string
Salt and freshly ground black pepper
4 to 5 cloves garlic, sliced
2 to 3 small ribs celery and leafy tops, chopped
1 large carrot, chopped
1 onion, chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons tomato paste
2 large fresh bay leaves
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
1 healthy pinch saffron threads
One 15-ounce can diced tomatoes in juice
Zest and juice of 1 orange, with 1 strip unzested, peel reserved
1 fresh red Fresno chile, halved and seeded or 1 teaspoon red pepper flakes
Crusty bread, for serving
Zest of 1 lemon
1/4 cup finely chopped flat-leaf parsley leaves
1/4 cup toasted pistachio nuts, processed into crumbs

Steps:

  • For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes. Transfer to a large plate.
  • Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes. Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute. Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer. Add the chicken stock and saffron, followed by the tomatoes. Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.
  • For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.
  • For serving: Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat. Whisk the sauce to combine and thicken, 4 to 5 minutes.
  • Serve the shanks in shallow bowls topped with the chunky sauce and gremolata. Serve the crusty bread on the side for mopping.

OSSO BUCO WITH GREMOLATA



Osso Buco With Gremolata image

This is my favorite Osso Buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine.

Provided by Mary Close

Categories     Veal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons olive oil
5 lbs veal shanks (cut in 2 inch pieces and tied with string around their circumference)
1 cup all-purpose flour
2 medium onions, coarsely chopped
1 large carrot, coarsely chopped
1 medium celery rib, coarsely chopped
3 garlic cloves, crushed
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon thyme
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
2 1/2 tablespoons tomato paste
2 cups dry white wine or 2 cups dry vermouth
1 cup chicken stock or 1 cup canned broth
3 slices lemon zest, about 2 inches long
1 large bay leaf
4 sprigs parsley
1/2 cup minced parsley
3 medium garlic cloves, minced
1 tablespoon grated lemon zest

Steps:

  • In a large flame proof casserole, melt the butter in the oil over moderate heat.
  • Dredge the veal in the flour and shake off any excess. Working in batches, saute veal on all sides until golden brown. Do not crowd the pan. Remove to a bowl.
  • Add the onions, carrots, celery and garlic. Cover and cook until vegetables are tender, about 15 minutes.
  • Place the veal on top of the vegetables, making sure the bones are upright. Sprinkle the marjoram, basil and thyme on top. Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs. If necessary, add enough water to cover the shanks.
  • Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours.
  • Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm. Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes. Pour the sauce over the meat.
  • Just before serving , combine the parsley, garlic and lemon zest to make the gremolata. Sprinkle over the top of the Osso Buco.

Nutrition Facts : Calories 535.4, Fat 17, SaturatedFat 5.5, Cholesterol 221.2, Sodium 343.2, Carbohydrate 24.3, Fiber 2.9, Sugar 6.1, Protein 58.5

OSSO BUCO WITH GREMOLATA



Osso Buco with Gremolata image

Categories     Bread     Sauce     Chicken     Side     Simmer

Number Of Ingredients 16

2 teaspoons olive oil
Salt
One 2-inch veal shank, cut across the bone
1 small-to-medium onion, chopped
1/2 carrot, peeled and chopped
1 medium tomato, chopped
1 small leek, or 1/2 large leek, cut into 1/2-inch pieces
1/4 cup white wine
1/2 cup chicken broth
Freshly ground pepper
Small sprig of fresh rosemary, or a pinch of dried
5 or 6 fresh parsley stems
Gremolata
1 small garlic clove, peeled and minced
About 2 strips lemon peel (without pith), minced (about 1 teaspoon)
1 tablespoon chopped fresh parsley

Steps:

  • Heat the oil in your small pot. Rub salt over the veal shank, and put it into the sizzling oil. Brown lightly on one side, then turn and brown the other. Turn the veal on its side to make room for the onion, carrot, tomato, and leek pieces. Sauté them for a minute or two, then flip the shank over so it is bone side down, and pour in the wine. Stir to get up any browned bits, and reduce the wine by half. Pour in the broth; add several grindings of pepper, lay the rosemary and parsley stems on top, and cover. Let cook for 1 3/4 hours at a gentle simmer.
  • Meanwhile, put together the gremolata-the tasty, garlicky topping-by simply mixing the minced garlic, lemon peel, and parsley together.
  • When the meat is very tender, remove it to a warm plate, discarding the parsley stems, and sprinkle the top with as much of the gremolata as you like. Eat with some crusty bread to sop up the sauce. And don't forget the marrow. Use a little coffee spoon to scrape it out and extract the last precious morsel.

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

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