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Prep Time: 40 Minutes Cook Time: 140 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat. Ingredients:
5 1/2 to 6 pounds whole fresh turkey legs |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
6 to 8 tablespoons olive oil |
1 large onion, chopped |
4 flat anchovy fillets, rinsed, patted dry, and chopped |
1 cup dry white wine |
2 cups reduced-sodium chicken broth (16 fluid ounces) |
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped |
1 garlic clove, minced |
2 tablespoons finely chopped fresh flat-leaf parsley |
1 teaspoon finely grated fresh lemon zest |
1 teaspoon finely grated fresh orange zest |
Directions:
1. Make ossobuco: Put oven rack in middle position and preheat oven to 350°F.
2. Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
3. Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
4. Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
5. Make gremolata: Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.
6. Cooks' note: Turkey can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in sauce, covered, in a 350°F oven.
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