So, I made a point to try a new recipe for dinner tonight. I browsed through all the recipes I have bookmarked on the computer and decided on one I considered making for Thanksgiving. It's a slow-braised dish that turned out tender and flavorful...a comforting meal on a cold Sunday evening.
- 5 1/2 to 6 pounds whole fresh turkey legs (I used 4 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
- 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
To make the ossobuco:
Put oven rack in middle position and preheat oven to 350°F.
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.
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 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
To make the gremolata:
Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.
Note: The turkey can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in sauce, covered, in a 350°F oven.