Rich turkey-leg meat (about $2 a pound) is a foolproof stand-in for the traditional veal shank.
Recipe information
Total Time
2 hours
Yield
Makes 6 servings
Ingredients
4
turkey thighs or drumsticks, cut crosswise (by the butcher) into 1 1/2-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)
Need to make a substitution?
Preparation
Step 1
1. Preheat oven to 325°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.