Gluten-Free Turkey Osso Bucco

Nutritional Information

Per serving

Calories:

346

Protein:

26g

Fat:

22g

Carbohydrates:

10g

Sodium:

147mg

Credit
Copyright © 2012 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved

Osso Bucco:

6-8 turkey drumsticks, bone-in, skin removed, cut cross-wise (preferably by the butcher) into 1 ½” (3.5 cm) thick pieces
¼ cup (65 mL) olive oil
¾ cup (185 mL) brown rice flour
1 cup (250 mL) onion, finely diced
1 cup (250 mL) carrot, finely diced
1 cup (250 mL) celery, finely diced
2 tsp (10 mL) garlic, minced
1 cup (250 mL) white wine
½ cup (125 mL) homemade or low-sodium gluten-free turkey stock
1 26 oz./796 mL can whole tomatoes
1 tsp (5 mL) fresh thyme (or ¼ tsp/1 mL dried)
1 Tbsp (15 mL) orange zest
2 Tbsp (30 mL) fresh Italian parsley, chopped
1 bay leaf
2 tsp (10 mL) sea salt
¼ tsp (1 mL) freshly ground black pepper

Orange Gremolata:

Gremolata: Combine all ingredients and chill for 1-2 hours before serving Osso Bucco:

Season turkey pieces with salt, then coat with flour.
Heat oil in a skillet and brown drumsticks on all sides.Transfer to slow cooker.
Add onion, carrot, celery and garlic to skillet and lightly brown, then add to slow cooker.
Add wine to skillet and scrape the bottom clean with a spoon while the wine simmers.
Drain tomatoes. Purée them in a food processor and then add to the skillet along with stock.
Add herbs, spices and orange zest, then transfer to slow cooker.
Place lid on slow cooker and cook in low setting for 5 hours.

Top each portion with 1 tsp (5 mL) of Orange Gremolata and serve with saffron-scented rice, polenta or mashed potatoes.