May 30, 2021

Ossobuco of Turkey Necks

Ossobuco of Turkey Necks

This meal is one of traditional and origin in Italy. And it's called Ossobuco. It's made from turkey necks, vegetable, and tomato sauce in addition, it goes phenomenally with: polenta, boiled potatoes, pasta, and even rice. You can also make this Ossobuco from beef meat. I highly recommend that you eat as much polenta as possible because it is healthy. Here is my nice recipe and how to prepare it. Follow recipe.

ossobuco-turkey-necks-with-tomato-sauce-and-polenta-in-plate — Ossobuco of Turkey Necks

Ingredients: simple, total time: 1 h 35 min., 4 serving

12 turkey neck bones
1 big onion/ finely chopped
3 carrots/ finely chopped
4 cloves garlic/ minced
1 celery stalk/ chopped
5 Tbsp flour for dipping turkey neck
35 g of butter
1 bay leaf
2 tsp red ground sweet pepper
350 ml tomato sauce
5 Tbsp of extra virgin olive oil
100 ml white wine
1 lemon zest grated
1 Tbsp of chopped parsley
300 ml vegetable broth
2-3 tsp flour/ for sauce as need/ optional, I did not add it.
1 tsp dry spice/Vegeta
salt and pepper to taste
150 ml water for tomate paste
blender
wok pan

ossobuco-of-turkey-neck-with-polenta-in-deep-plate — Ossobuco of turkey necks Lena

Preparation:

First, prepare vegetables, chop all into small pieces.
Season the turkey neck with a little pepper, salt and dry spice/Vegeta.
Turkey necks and meat, roll them in flour, leave them on the side on a plate.
Take a large deep wok pan, heat the olive oil on moderate temperature.
When the oil is heated, put the Turkey necks to fry to get a brownish color.
Fry them on both sides, and set aside.
In the same pan, add oil, chopped onion, fry until transparent. As soon as it gets a glassy yellowish look, add the finely chopped: celery, carrots and stir.
Stew about 8 minutes then pour a wine, wait for the alcohol to come out.
Then add the chopped garlic and butter, stir well to combine everything. After 3 minutes, put the turkey necks to simmer.
Gradually add the broth, (3 times) bay leaf and stir. Add spices as needed. When you have added the last part of the broth, cook for another 20 minutes. I have added 3 times. Cover the pan and let it simmer.
After the specified time, remove the turkey necks, and bay leaf, blend the vegetables into the cream. After that, return everything to the sauce.
Finally, add tomato sauce, red ground pepper mixed with a little water. Let it simmer and stir periodically. Cover the wok pan, reduce the heat to cook for the next 20–30 minutes. (If you think that your sauce is thick, do not add flour. If you think it is thin, add 2–3 teaspoons mixed with a little water.) I did not add it doesn't need for me.
Control regularly taste, stir so that it does not burn!
When the meat has softened and the sauce has got a nice red color, add a lemon zest.
Sprinkle it at the end with chopped parsley, turn off the heat immediately!
Among the side dishes that you can serve are: polenta, boiled potatoes, roasted mashed potatoes, pasta, or rice. Buon appetito! I recommend with Polenta look here for recipe! More info about Polenta and his health, look here!

NOTE:

With this dish, you can add pieces of turkey meat with the turkey necks.
Also, you don't have to work strictly with turkey meat, you can also use beef meat with bones.
This dish can be kept for the next 3 days in the refrigerator.
As a side dish, I highly recommend: Cornmeal polenta, but if you like, you can also make: Milanese rice, roasted potatoes or boiled potatoes (which cook peeled and cut into pieces for about 25–30 minutes.)