Tuesday, February 09, 2010

Turkey Thigh Osso Bucco

This is a nice replace-ment for veal shanks in the usual Osso Bucco recipe. Thighs are tasty, and very much less expensive than veal. Start by browning 2 strips of diced bacon in an oven proof pan. Remove the bacon to a plate and add the thighs and 3T olive oil. When they are nicely browned, remove them to the plate and add 1 med. onion, 5 or 6 baby carrots, one rib of celery, 1 bay leaf, 1T dried thyme, salt and pepper to taste and 2 garlic cloves. We like to roughly chop the veggies in this recipe rather than a fine dice. When the veggies have softened, deglaze the pan with 1C dry white wine and 1C chicken stock. Add 2T tomato paste, 1-14 oz can diced tomatoes with their juice. Return the thighs to the pan, heat to the boil and then place, covered, in a 300 degree oven for about 2 hrs. Check the liquid level from time to time and add stock and wine if needed. The meat will be very tender but still have body. Adjust the seasonings. We served the dish with risotto but polenta or potatoes or pasta would be good as well. Green peas would be a nice addition.



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