Turkey Osso Buco with Tomato Sauce

Ingredients

• 3 pieces Turkey osso buco (thick cuts with bone, about 300 g each)
• 1 can (400 g) Canned peeled or crushed tomatoes (choose a good quality can)
• 15 cl Dry white wine (deglaze the pan)
• 24 olives Greek‑style black olives (pitted)
• 2 shallots Shallots (peeled and coarsely chopped)
• 2 cloves Garlic cloves (crushed or finely chopped)
• to taste pinch Ground black pepper (for seasoning)
• to taste pinch Fleur de sel (finishing salt)
• 2 potatoes Medium potatoes (peeled and cut into large dice)
• 4 carrots Carrots (washed, peeled and cut on bias)
• 1 bunch Fresh cilantro (stems and leaves, coarsely chopped)
• 1 tbsp Duck fat (or butter/olive oil) (for browning the meat)
• 120 ml Water (to adjust sauce consistency)

Instructions

1. Brown the osso buco pieces

   Heat the pan over medium‑high heat, add the tablespoon of duck fat and, when hot, place the three osso buco pieces. Brown them about 5 minutes on each side until well colored.

   Time: PT10M

   Temperature: Medium‑high

2. Sauté the aromatics

   Remove the meat pieces and set aside. Add the chopped shallots and garlic to the same pan. Sauté 3‑4 minutes until translucent and lightly caramelized.

   Time: PT5M

   Temperature: Medium

3. Deglaze with white wine

   Pour the white wine (15 cl) into the pan, increase heat to medium and let reduce by half, about 2‑3 minutes, scraping the browned bits from the bottom with the wooden spoon.

   Time: PT3M

   Temperature: Medium

4. Add tomatoes and seasonings

   Stir in the can of peeled/crushed tomatoes, lightly crush with the spoon, then add pepper, fleur de sel and black olives. Mix well.

   Time: PT2M

   Temperature: Medium

5. Return the meat and vegetables (first phase)

   Place the osso buco pieces back in the pan, add the bias‑cut carrots, chopped cilantro and a little water (120 ml). Cover and simmer over medium heat for 60 minutes.

   Time: PT1H

   Temperature: Medium

6. Add potatoes and continue cooking

   After the first hour, stir in the potato dice. Reduce heat to low, cover again and cook an additional 30 minutes until the vegetables are tender and the meat easily separates from the bone.

   Time: PT30M

   Temperature: Low

7. Prepare the final sauce

   Carefully remove the meat and vegetables to a serving dish. Pour the remaining cooking juice through a strainer over the pan, let it drain, then whisk the liquid left in the pan to obtain a smooth, slightly reduced sauce.

   Time: PT10M

   Temperature: Low

8. Plating and serving

   Arrange the osso buco pieces and vegetables on the serving dish, generously spoon over the concentrated tomato sauce. Serve immediately, accompanied by a green salad if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g