Turkey Osso Buco

This recipe is the kind of substitution recipe which is going to infuriate the purists: Osso Buco is an Italian recipe; the name means bone with a hole and the taste is partly provided by the bone marrow.
I could say that this recipe has been adapted to suit our modern taste, as bone marrow is not regarded the same way as it once was, but that would be a lie.
The truth is that, veal is difficult and expensive to source. At the time of shopping substitution made sense. I couldn't see myself axing through beef bones therefore I opted for leg of turkey .....and wait, the worse it to come.........
Once home......I deboned it. This is the point where purists will throw their hands in the air and do a Milanese chef's impersonation complete with sound.
Apart from that snicky substitution, a traditional Osso Buco recipe was followed to the letter....well almost. One of the important thing to remember with an Osso Buco is that it's essential to flour the meat so that it doesn't caramelise when browning. The flouring process will keep the dish as white, soft and tender as possible.
Then, there is the white wine. When cooking with wine always use a wine you would choose to drink. When it comes to the vegetables, carrots, celery and onions are recommended, if you substitute any, best remember that the dish is going to slow cook therefore any vegetable which tend to "mush" is not a must. On the other hand omission bar the onions is perfectly OK.
Turkey Osso Buco
Olive oil enough to brown the turkey
Flour to dust the pieces
1 leg of Turkey will make 3/4 persons - deboned and chopped in pieces (or cut 4 pieces through the bone)
50g butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 head of garlic, cut horizontally
1 tsp lemon zest (optional)
4 sage leaves (can't be replaced by a tsp of thyme)
200ml white wine
200ml  chicken stock
salt and pepper
This dish is mostly slow cooked therefore will require a casserole with a lid adequate for oven cooking
Preheat the oven to 170C/340F/Gas 4
Place the turkey pieces in a plate and dust them with flour until well coated. heat the oil is the casserole and cook the pieces until they are sealed but not browned. Remove the turkey, add the butter and cook the onion, carrot and celery golden, then add the garlic, thyme or sage, season.
Turn the heat up, add the wine and return the turkey pieces. Let it all bubble until the wine has reduced by half then add the stock bring to boil and place the casserole in the oven for 2 hours.
The meat should be tender enough to cut with a fork. Serve on a bed of tagliatelle.
Another substitution: due to the circumstances, I didn't have the opportunity to photograph the dish so instead I included a picture taken while visiting Kellybronze turkey farm.

For more atypical recipes have a look at my Melon de Dinde (complete with video)

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