More succulent and tender than veal version. Milanese style.

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Name: Osso Bucco Style Braised Turkey Thighs
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4
Cuisine: not set
Ingredients: 2 large turkey thighs skinned with all visible fat removed; Flour salt and pepper; 6 Tablespoons butter; 1 large garlic clove minced or pressed; 1 large carrot thinly sliced into rounds; Grated rind of one lemon plus 2 teaspoons lemon juice; 1 cup dry white wine; 8 ounce can tomato sauce; 2 teaspoons beef stock concentrate (e.g. Better than Bullion) dissolved in 1 cup hot water; 4 Tablespoons chopped flat leaf Italian parsley

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INGREDIENTS

2 large turkey thighs ; skinned with all visible fat removed
Flour salt and pepper
6 Tablespoons butter
1 large garlic clove ; minced or pressed
1 large carrot thinly sliced into rounds
Grated rind of one lemon ; plus 2 teaspoons lemon juice
1 cup dry white wine
8 ounce can tomato sauce
2 teaspoons beef stock concentrate (e.g. Better than Bullion) ; dissolved in 1 cup hot water
4 Tablespoons chopped flat leaf Italian parsley

INSTRUCTIONS

Preheat oven to 300 degrees.

Place butter in a large Dutch oven (or other heavy ovenproof saucepan with tight fitting lid) over medium high heat.

Season flour with salt and ground black pepper. Dredge thigh pieces in flour and brown on all sides in butter.

Add garlic, carrot, lemon rind and juice, wine, tomato sauce and beef stock.

Bring to simmer over medium heat, then cover and place in oven.

Braise for two hours. Check every 30 minutes that there is sufficient braising liquid, and turn pieces over.

To serve, place thigh pieces on serving plate, ladle remaining braising sauce over, and garnish with finely chopped parsley.

*Alternate: cook 40 minutes in Fagor stovetop pressure cooker with quick release. Use induction cooktop at 600 after lock.

NOTES

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Osso Bucco Style Braised Turkey Thighs

2 large turkey thighs skinned with all visible fat removed
 Flour salt and pepper
6 Tablespoons butter
1 large garlic clove minced or pressed
1 large carrot thinly sliced into rounds
 Grated rind of one lemon plus 2 teaspoons lemon juice
1 cup dry white wine
8 ounce can tomato sauce
2 teaspoons beef stock concentrate (e.g. Better than Bullion) dissolved in 1 cup hot water
4 Tablespoons chopped flat leaf Italian parsley

Preheat oven to 300 degrees.
Place butter in a large Dutch oven (or other heavy ovenproof saucepan with tight fitting lid) over medium high heat.
Season flour with salt and ground black pepper. Dredge thigh pieces in flour and brown on all sides in butter.
Add garlic, carrot, lemon rind and juice, wine, tomato sauce and beef stock.
Bring to simmer over medium heat, then cover and place in oven.
Braise for two hours. Check every 30 minutes that there is sufficient braising liquid, and turn pieces over.
To serve, place thigh pieces on serving plate, ladle remaining braising sauce over, and garnish with finely chopped parsley.

*Alternate: cook 40 minutes in Fagor stovetop pressure cooker with quick release. Use induction cooktop at 600 after lock.

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 4 Servings

Calories: 166
Calories from Fat: 155 (93%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 10.9g	55 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 0.6g
Cholesterol 45.8mg		14 %
Sodium 123.4mg		4 %
Potassium 18.6mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 166

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