Turkey Osso Buco

Ingredients for Turkey Osso Buco

• 5 1/2 to 2.7kg whole fresh turkey legs

• 60g plain flour

• 1 tesked salt

• 1/2 teaspoons black pepper

• 6 to 8 tablespoons olive oil

• 1 large onion, chopped

• 4 flat anchovy fillets, rinsed, patted dry, and chopped

• 240 ml torrt vitt vin

• 475ml reduced-sodium chicken broth (16 fluid ounces)

• 1 (400g) can whole tomatoes in juice, drained, reserving juice, and chopped

• 1 garlic clove, minced

• 2 matskedar finhackad färsk bladpersilja

• 1 teaspoon finely grated fresh lemon zest

• 1 teaspoon finely grated fresh orange zest

• parchment paper

Put oven rack in middle position and preheat oven to 177°C.

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 60ml oil to skillet as needed.

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.

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 725ml , boil until reduced. Season sauce with salt and pepper and pour over turkey.

Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

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