- 1 kg turkey shanks
- 2 onions
- 2 garlic cloves
- 250 ml dry white wine
- 500 ml chicken stock
- 1 can of tomato paste (140 gram)
- 3 large tomatoes
- optional: large dash of whisky
- 2 tablespoons of herbes de Provence
- all-purpose flour
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- Dutch oven or other heavy bottomed pan
- wooden spoon
Preparation — 10 minutes
Peel and finely chop the onion and garlic cloves. Remove the stems of the tomatoes and divide into small pieces. Make sure the turkey shanks are completely coated with a thin layer of flour.
Finishing the turkey osso buco — 1 hour + 10 minutes
Heat olive oil in a heavy bottomed pan and cook the turkey shanks until they’re beautifully brown on all sides. Add finely chopped onion and garlic and cook for another few minutes. Also add the tomato paste and cook a bit more before you’ll pour in the whisky. Pour in the white wine shortly after.
Add tomato pieces, pepper, salt, herbes de Provence and chicken stock and bring to a boil. Turn down the heat and let it simmer for about an hour. Make sure to check and turn the turkey from time to time so they won’t stick to the bottom.
As soon as the sauce has thickened and the turkey is done, the osso buco is done. Serve with rice, pasta or potatoes. Enjoy!