Turkey “Ossobuco”


  • 3×750 g/ lb turkey drumsticks, each cut through the bone into quarters (it is better to chill the drumsticks before sawing through with a junior hack saw)
  • flour
  • 6 tablespoons olive oil
  • 750 g/ lb ripe plum tomatoes, peeled, deseeded and chopped
  • 1 glass dry white wine
  • salt and freshly ground black pepper


  • teaspoons grated lemon peel
  • 1 scant teaspoon finely chopped garlic
  • tablespoons finely chopped parsley


Remove the large sinews and small bones from the drumsticks with kitchen pincers. Dust the pieces of turkey in flour. In a frying pan, fry the turkey pieces in olive oil until golden. Stir in the tomatoes and add the white wine, salt and freshly ground black pepper to taste. Cover the frying pan with a lid, reduce the flame and gently simmer for 30–40 minutes. Check the seasoning. The sauce should be reduced to a glaze.

Combine all the ingredients for the gremolata.

Put two turkey pieces on each plate, cover with the sauce and sprinkle gremolata on the top. Serve the turkey with mashed potatoes and a simple mixed green salad.