Active Time

　　40 min

　　Total Time

　　3 hr

　　This play on osso buco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.

　　

Ingredients

Makes 8 servings

　　

For osso buco:

5 1/2 to 6 pounds whole fresh turkey legs

　　1/2 cup all-purpose flour

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　6 to 8 tablespoons olive oil

　　1 large onion, chopped

　　4 flat anchovy fillets, rinsed, patted dry, and chopped

　　1 cup dry white wine

　　2 cups reduced-sodium chicken broth (16 fluid ounces)

　　1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped

　　

For gremolata:

1 garlic clove, minced

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　1 teaspoon finely grated fresh lemon zest

　　1 teaspoon finely grated fresh orange zest

　　

Special Equipment

parchment paper

　　

Make ossobuco:

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.

　　

Step 3

Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.

　　

Step 4

Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.

　　

Make gremolata:

Step 5

Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.

　　Cooks' Note

　　Turkey can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in sauce, covered, in a 350°F oven.