Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Italian Turkey Osso Buco with White Wine Braise and Citrus Gremolata
A light and succulent interpretation of the Milanese masterwork: bone-in turkey shanks braised in dry white wine, mirepoix, and broth, finished with vibrant lemon zest gremolata.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
servings
4
- Bone-in turkey shanks, sliced into osso buco rounds800 g
- Flour for dusting2 tbsp
- Carrots, finely diced2 pc
- Celery stalks, finely diced2 stalk
- Dry white wine150 ml
- Warm chicken broth300 ml
- Lemon zest for gremolata1 pc
- Garlic cloves, minced2 clove
- Fresh flat-leaf parsley, finely chopped3 tbsp
- Olive oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Lightly dust turkey rounds with flour and salt. Sear in olive oil over medium-high heat for 4-5 minutes per side until browned. Transfer to a plate.
10 min timer
2
In the same pot, sautƩ carrots and celery for 5 minutes. Deglaze with white wine, reducing by half. Return turkey to pot and pour in warm chicken broth.
8 min timer
3
Cover and braise gently over low heat for 50 minutes until meat is fork-tender. Mix lemon zest with minced garlic and parsley (gremolata), sprinkle over turkey, and serve.
50 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
380
Protein
42g
Carbohydrates
9g
Fat
16g
Allergens
GlutenCelery
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
