๐จโ๐ณ Method
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1
Heat the olive oil and butter in a large pan and brown the turkey pieces on all sides until golden.
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2
Finely chop the onions and garlic.
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3
Cut the celery and carrots into fine dice.
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4
Add the onions, celery, and carrots to the meat.
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5
Dust with flour and cook for a few minutes, stirring occasionally.
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6
Pour in the white wine and reduce the heat.
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7
Allow the liquid to reduce to half.
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8
Season with thyme, bay leaf, garlic, tomato paste, salt, and pepper.
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9
Simmer gently for 45 minutes.
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10
Peel the tomatoes, remove seeds, and cut the flesh into fine dice.
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11
Wash the lemon and peel it.
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12
Cut one quarter of the peel into long thin strips and cook for 1 minute, then drain.
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13
Add the diced tomatoes and lemon zest to the osso bucco.
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14
Simmer gently uncovered for 15 minutes.
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15
Remove the thyme and bay leaf from the osso bucco and taste for seasoning with salt and pepper.
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16
Serve with rice or pasta.
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