Preheat oven to 375 degrees. Season thighs with salt and pepper. Dredge in flour to coat. In a Dutch oven heat olive oil on high heat until smoking. Place thighs in pan and cook until brown all over (about five minutes on each side.) Transfer to plate and set aside. Reduce heat to medium and add carrot, onion, and celery and a pinch of salt and pepper. Cook until vegetables are soft and golden brown, about 7 minutes. Add rosemary, thyme, bay leaf and tomato paste and cook for about 30 seconds more, to bring out the aromas. Add the tomatoes, chicken stock, and wine and bring to a boil. Place turkey in mixture and make sure they are submerged at least halfway. Cover pan and place in oven two hours or until meat is nearly falling off the bone. Remove from oven and let stand 10 minutes. Combine all Gremolata ingredients and sprinkle over Osso Bucco before serving.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 7.2mg||2 %|
|Sodium 1678.1mg||58 %|
|Potassium 512.9mg||13 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 26g|
|Protein 9.4g||13 %|
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Calories per serving: 244
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