A slow baked ossobuco, fork tender and full of flavors ! Ossobuco recipes tend to vary a lot from a person to another, so here's my humble version. I love to serve it over white rice, to soak up all that good sauce.
Carrots, celery, onions and garlic, simmered in a tomato sauce, a fork tender turkey meat... All good stuff. It's the perfect Sunday recipe, you spend time with family while it's slowly baking in the oven !
For the dutch oven, you can use a Le Creuset (or any other brand really). Just make sure the lid is oven safe. You brown everything in it and then you cover and bake it low and slow in the oven.
If you don't have a dutch pan, it's fine ! Do the first steps in a regular pan and then pour everything into a baking dish, cover it with foil and bake ! Works great too.
You can also make this recipe with beef or veal. Turkey is a cheaper option, a very tasty one too and it cooks a little faster than beef would.
Turkey ossobuco (serves 6) :
- 6 turkey shanks
- 1 large carrot
- 1 onion
- 1 celery stalk
- 4 garlic cloves
- 2 thyme sprigs
- 2 bay leaves
- 70 cl chicken broth
- 3 tbsp tomato paste
- Salt and pepper
- Vegetable oil
Heat a little bit of oil in a dutch oven.
Brown the turkey shanks 6 minutes per side.
Meanwhile, dice the carrots, celery and onion. Mince the garlic.
Preheat the oven at 350°F/180°C.
When the turkey shanks are well browned on both sides, take them out of the dutch oven and set aside.
Add the onion, celery and carrots to the dutch pan. Cook for 5 to 6 minutes.
Add the garlic, thyme and bay leaves. Cook for a minute.
Add the tomato paste and chicken broth. Get all the browned bits with a wooden spoon.
Put the turkey shanks back into the dutch pan. Cover with a lid.
Bake for 1h to 1h30 at 180°C/350°F. The meat must be fork tender.
Serve over rice or polenta.