Osso Buco di Tacchino Con Porcini

January 02 00:00 2003 Print This Article
Osso Buco di Tacchino Con Porcini

Yield: 16 servings

This recipe was developed by Chef/Owner Mary Beth Clark, CCP, of The International Cooking School of Italian Food and Wine, New York, NY and Bologna, Italy


  • 16 (2" thick) turkey shanks, skinless cut from widest part of leg, close to thigh
  • 2 Cups flour
  • 4 Ounces unsalted butter
  • 1 Cup extra-virgin olive oil
  • 3 Cups yellow onion chopped
  • 3 Cups carrots peeled and diced
  • 3 Cups celery diced
  • 2 Cups fennel diced
  • 1/4 Cup fresh garlic minced
  • 1/4 Cup fresh marjoram chopped
  • 1/4 Cup fresh thyme chopped
  • 4 bay leaves
  • 1/2 bottle dry Italian white wine
  • 1 (#10 can) whole plum tomatoes seeded, chopped and drained
  • 2 to 3 Quarts TURKEY STOCK
  • 2 Ounces dried porcini reconstituted in cool water & cleaned
  • 2 Tablespoons lemon zest minced
  • 2 Tablespoons fresh garlic minced
  • 1-1/2 Cups fresh parsley chopped


  1. Lightly coat turkey shanks with flour. In a large saute pan, heat butter and oil. Sear turkey shanks about 1 minute per side or until lightly brown. Remove shanks from pan and reserve. Drain excess oil.
  2. Over medium-low heat, saute onion, carrots and celery for 3 minutes, add fennel and continue to saute for an additional 5 minutes, stirring occasionally. Do not brown. Add garlic and herbs; saute for a few seconds until fragrant.
  3. Return turkey to the pan in one single layer. Deglaze with wine, bring to a boil and reduce until alcohol flavor evaporates. Add tomatoes and bring to a boil. Pour in enough turkey stock to immerse the shanks by 3/4's.
  4. Over low-medium heat, simmer, partially covered for 1-1/2 hours until turkey is tender. During this time, turn shanks over once and add extra stock if needed. If it is too liquid, uncover and reduce to concentrate the stock.
  5. Add reconstituted porcini to osso buco and heat over low heat. Season to taste with salt and freshly ground black pepper.
  6. Prepare gremolata by mixing lemon zest, garlic and parsley.
  7. Plating: Portion a mound of saffron risotto or polenta on each dinner plate and nestle one turkey shank on top. Spoon broth and vegetables on top. Sprinkle with gremolata mixture.

Source: The National Turkey Federation

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