Osso buco di tacchino improvisato

Improvised turkey osso buco.

Did you think I was never going to cook again? That restaurant review went on forever didn’t it? Well, I have been cooking, sometimes my dishes are well planned out and executed with almost military precision.

Sometimes I just fly by the seat of my pants.

I have always been an *inventor* the difference now is that I take notes as I do it and force myself to (sort of) measure what I throw in the pot so that I can write about it later.

Oh and I always have the camera handy.

Recently I purchased some turkey osso buco, yes that’s right – TURKEY OSSO BUCO.

Sorry for screaming but I just get so excited.

Essentially the butcher chopped up some turkey legs a la cross section to make it look like regular osso buco.

Wow, I thought, that might be yummy! So I took it home.

That night I didn’t have time to do anything about it, nor the next day. Day three came around and I panicked.

MUST. USE. OSSO. BUCO.

And it was 6.25pm, DH would be home in an hour, Sonshine was doing homework and laundry was piling up.

So I opened the fridge and just started grabbing. There were other things in there that needed to be used post haste. I thought *just throw it all in the biggest pot I’ve got, add plenty of liquid and hope for the best*.

So I improvised with what I had and needed to be used up but I also had tons of other things to do so it needed to be low maintenance.

Here is the result:

two whole skinless turkey legs*

 45 ml olive oil

75 gr misto per soffritto

330 ml beer

200 ml tomato paste

salt

pepper

2 or 3 bay leaves

*I found the turkey osso buco at my local butcher already cut as you see in the pictures. The legs were cut right through to resemble a veal or beef shank osso buco. The problem with this was that as the sections got smaller and the bone was thinner, it shattered and little pieces of bone were in every bite. This made eating difficult and dangerous even for us adults. I recommend that you just have your turkey legs cut at the joints (so that you end up with a thigh, drumstick, etc.) and then follow this recipe.

In a large saucepan and over medium heat, saute the misto per soffritto in olive oil and when the vegetables start to become a little tender lay the turkey directly on top.

Leave for a minute or two then turn and season to taste.

Add the beer, tomato paste and bay leaves.

Cover and simmer over low hear for an hour, checking and turning the turkey every now and to make sure that it doesn’t stick.

 Serve with rice or your favourite veg, and don’t forget to spoon some of the sauce over the turkey!

This turned out very tasty, the only down side was the bits of bone in the smaller portions which made this very tough for my son to eat and frustrating for the rest of us.

If you choose classic turkey leg cuts you won’t have this problem.

Enjoy and happy blog hopping!

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