Here’s an osso buco everyone will love. Consider this a nontraditional Thanksgiving meal; you’ll get both dark and light meat without having to cook a whole turkey. Using a gremolata to spark up the flavor of a long-cooked dish like this one is a very traditional Italian touch that makes a huge difference in the finished dish.

　　

Ingredients

6 to 8 servings

　　1 half-breast of turkey, cut into 4 pieces

　　2 turkey thighs

　　Salt and freshly ground black pepper

　　1/3 cup all-purpose flour, for dredging

　　1/2 cup vegetable oil

　　1 small onion, finely diced

　　1 carrot, peeled and finely diced

　　1 celery stalk, finely diced

　　1 tablespoon tomato paste

　　1 cup dry white wine

　　4 cups low-sodium chicken broth

　　1 large fresh rosemary sprig

　　2 large fresh thyme sprigs

　　2 bay leaves

　　2 whole cloves

　　

Gremolata

1/4 cup chopped fresh flat-leaf parsley

　　Zest of 1 lemon

　　2 garlic cloves, minced

　　1 teaspoon minced fresh rosemary

　　Pinch of salt

　　Pinch of freshly ground black pepper

　　

Step 1

Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper, then dredge the pieces in the flour, shaking off any excess.

　　

Step 2

In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer to a plate and reserve.

　　

Step 3

To the same pan, add the onion, carrot, and celery. Season the vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaves, and cloves to the pan. Bring the liquid to a boil, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes, turning the pieces after 1 hour.

　　

Step 4

When the turkey is almost done, combine the gremolata ingredients in a bowl. Slice the turkey and arrange it in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each serving with a large pinch of gremolata.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.