Turkey ossobuco: the recipe for a simple and tasty second course

I’turkey ossobuco it is the quick and easy variant of the emblematic dish of Lombard cuisine. It’s a second belonging to the peasant tradition that sees the ossobuco as the protagonist: a cut obtained from the thigh of turkey, reduced into slices, made soft and tasty by the presence of bone marrow and slow cooking.

To prepare it, simply brown the floured meat in a pan with a knob of butter and a drizzle of oil, then let it flavor with chopped herbs and a few bay leaves, then cook it gently, with THE White wine and covered with a lid. The result will be a very tender and succulent dish, to be served to everyone. lunch oh cena family served with a side dish of baked potatoes or vegetables au gratin.

If you wish, you can bring the ossobuco to the table with a serving of saffron risotto or homemade polenta: for a complete and satisfying dish that won’t leave room for anything else. Or you can enrich it with the gremoladathe typical condiment consisting of finely chopped garlic and parsley, flavored with grated lemon zest.

For best results, remember to always leave the meat moist by pouring a few ladlefuls of boiling water or vegetable broth into the pan if necessary, then let the cooking juices thicken a few minutes before serving the shanks: this is how you get A cream thick and delicious, with which to wrap the turkey.

Find out how to prepare turkey ossobuco by following the step-by-step procedure and tips. If you liked this recipe, try other simple and delicious ideas for cooking turkey.

How to prepare turkey ossobuco

Check the carrot, peel it and cut it into regular cubes 1.

Clean the celery stalk and also cut it into cubes 2.

Do the same with the onion 3.

Arrange the cube of herbs on a plate 4 and keep aside.

Rinse the meat under running water and pat it dry with a paper towel. 5.

Using a pair of scissors, cut the flesh around the bone 6 to prevent it from curling up during cooking.

Lightly flour the shanks 7.

Melt a knob of butter with a drizzle of oil in a pan 8.

Arrange the meat 9 and let it brown well on both sides.

Cover with reserved herb cube ten and cook for a few more minutes.

Pour the white wine 11.

Bay leaf fragrance 12.

Cover with a lid 13 and cook gently for about 40 minutes: if the cooking liquid becomes too tight, add a drop of lukewarm water or vegetable broth.

Once the time has elapsed, remove the lid, season with salt and thicken the cooking juices, until you obtain a thick and creamy sauce; then remove from heat 14.

Arrange the turkey ossobuco in a serving dish 15bring to the table and serve.

storage

The turkey ossobuco can be stored in the refrigerator, in an airtight container, for A day massive.