Description
Osso Bucco is a traditional Italian dish. Usually it is made with veal shank. But I dare you to offer the option of Turkey and I hope not showered me with tomatoes. :)
Ingredients
-
Turkey
1 kg
-
Tomato
-
Basil
2 Tbsp
-
Dry white wine
250 ml
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Olive oil
6 Tbsp
-
Broth
150 ml
-
Onion
2 piece
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Honey
2 Tbsp
-
Lemon juice
2 Tbsp
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Juniper
1 Tbsp
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Orange juice
-
Flour
-
Butter
1 Tbsp
-
Spices
Cooking
In the evening to prepare the marinade. Mix the olive oil 4st.l., juniper berries, 2st.l. honey, 1st.l.Basil and lemon juice. Put the meat in the marinade and leave in the fridge overnight.
The next day, the meat removed (the remaining marinade we will not need), roll in flour and fry (or dry pan) 5min on each side.
Cut onion into quarter rings, tomatoes (if fresh, peel) cut into medium pieces. If the canned tomatoes and leave the juice, it is still useful to us.
Fry the onions until Golden brown in the remaining 2.l. olive oil.
Add the tomatoes, wine, chicken broth, 1st.l. Basil, juice from tomatoes or 1st.l. tomato paste. Mix well.
Add meat and simmer on medium heat for 1hour - 1hour 15 min., from time to time stirring.
While the meat is stewed, butter, mix with remaining 1H.a spoon of honey and some Basil. Put this mixture in the refrigerator to slightly stiffened.
5 minutes before the end of extinguishing add the orange juice and the butter-honey mixture.
To eat with spaghetti or tagliatelle and, of course, with a glass of Chianti!
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