Rich turkey-leg meat (about $2 a pound) is a foolproof stand-in for the traditional veal shank.
Tip:
If you don't have a Dutch oven, use a shallow metal baking pan covered with foil.
Recipe information
Total Time
2 hours
Yield
Makes 6 servings
Ingredients
4 turkey thighs or drumsticks, cut crosswise (by the butcher) into 1ā1/2-inch-thick rounds
4 tablespoons olive oil
1 small onion, peeled and chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 cups marinara sauce
1 cup low-sodium chicken broth or dry white wine
A few sprigs of fresh herbs (any combination of parsley, sage, rosemary, and thyme)
Preparation
Step 1
1. Preheat oven to 325Ā°F.
Step 2
2. In an uncovered Dutch oven over medium heat, brown the turkey pieces on both sides in 2 tablespoons of the olive oil, about 20 minutes. Remove them from the pan; set aside.
Step 3
3. Brown the onion, celery, and carrot in the remaining olive oil until soft, about 5 minutes.
Step 4
4. Return the turkey pieces to the pan and add the mari-nara, broth or wine, and herbs. Simmer in the oven, covered, until the meat is fork-tender, about 1/1/2 hours.
