Turkey Thighs Osso Buco Style

Cooked in a manner usually reserved for veal shanks, turkey thighs make an excellent stew. Serve with soft polenta or rice pilaf.

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

2 turkey thighs (11⁄4 pounds each), skin removed

2 teaspoons vegetable oil

2 medium onions, finely chopped

4 carrots, peeled and cut into 3⁄4-inch pieces

2 stalks celery, cut into 1⁄2-inch pieces

4 garlic cloves, finely chopped

1 can (141⁄2 ounces) tomatoes in puree

1⁄2 cup dry red wine

1 bay leaf

1⁄4 teaspoon dried thyme

• Preheat oven to 350°F. Sprinkle salt and pepper on turkey. In nonreactive 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add 1 turkey thigh and cook, turning occasionally, until golden brown, about 5 minutes. With tongs, transfer thigh to plate; repeat with second thigh. Discard all but 1 tablespoon fat from Dutch oven.
• Reduce heat to medium. Add onions to Dutch oven and cook, stirring occasionally, 5 minutes. Add carrots, celery, and garlic; cook, stirring frequently, 2 minutes longer.
• Stir in tomatoes with puree, wine, bay leaf, and thyme, breaking up tomatoes with side of spoon; heat to boiling. Add browned turkey; cover and place in oven. Bake until turkey is tender, about 1 hour 30 minutes.
• Discard bay leaf. Remove turkey meat from bones and cut into bite-size pieces; return meat to Dutch oven and stir well.

Makes 4 main-dish servings

Prep: 20 minutes

Bake: 1 hour 30 minutes