Turkey Osso Buco

Article By: Turkey Board

2 tsp (10ml) Vegetable oil
3 lbs (1.5kg) turkey pieces (bone in and skin on)
2 oz (60g) Pancetta (Italian cured bacon), thinly sliced
2 onions, sliced
2 carrots, thinly sliced
2 celery stalks, thinly sliced
4 garlic cloves, minced
1/2 cup (125ml) white wine
1 28 oz (796 mL) can diced tomatoes
1 tsp (5ml) lemon peel, grated
2 tsp (10ml) dried thyme leaves
salt and pepper

Method: · Heat oil in a large skillet. Add turkey pieces; brown 2-3 minutes per side. Remove from pan; let cool slightly. Lift turkey skin; stuff Pancetta slices under skin. Set aside. · Add onions, carrots, and celery to skillet; cook 2 minutes or until slightly softened; add garlic; cook 1 minute. · Place vegetables in bottom of slow cooker. Place turkey on top of vegetables. Pour wine and tomatoes over turkey and vegetables. Sprinkle with lemon peel and dried thyme. · Cook on Low 8-10 hours or until turkey starts to fall off the bone. Remove turkey bones and skin; season with salt and pepper. · Serve with mashed potatoes, rice or noodles.

Makes 6 servings.

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