Wednesday, April 8, 2009

What's Cookin- Turkey Osso Buco

Osso Bucco is a traditional Italian favorite typically made with veal, lamb or beef. This recipe comes straight from my mom's kitchen and puts an innovative spin on a classic dish. By substituting the veal with turkey, the dish is light, heart healthy, and inexpensive. Serve with a big bowl of pasta or rice and this meal hits the spot any time of the year!

Serves 6

1 teaspoon dried thyme
2 whole turkey breast (about 3 ¼ to 4 pounds total)
1 tablespoon extra virgin olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, minced, divided
1/2 cup dry red wine
1 28-ounce can diced tomatoes in juice
salt and pepper
1/4 cup chopped fresh Italian parsley
1 teaspoon grated lemon zest
1 clove garlic

Rub thyme over turkey; sprinkle with salt and pepper. Bake in oven safe roaster pan. Place in oven @ 400 degrees for 15 minutes, turn heat down to 350 degrees, and bake 2 and a half hrs, depending on weight of turkey .
Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to oven roaster pan pour over turkey . Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook until turkey is completely soft and delicious.
For Gremolata: Mix parsley, lemon zest, and remaining garlic in bowl. Using slotted spoon, remove turkey from roaster pan, divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata .