Turkey osso buco
2 tsp vegetable oil
3 lbs turkey pieces (bone in and skin on)
2 oz pancetta (Italian cured bacon), thinly sliced
2 onions, sliced
2 carrots, thinly sliced
2 celery stalks, thinly sliced
4 garlic cloves, minced
1/2 cup white wine
1 28 oz (796 ml) can diced tomatoes
1 tsp lemon peel, grated
2 tsp dried thyme leaves
salt and pepper
Heat oil in a large skillet. Add turkey pieces; brown two to three minutes per side. Remove from pan; let cool slightly. Lift turkey skin; stuff pancetta slices under skin. Set aside.
Add onions, carrots and celery to skillet; cook two minutes or until slightly softened. Add garlic; cook one minute.
Place vegetables in bottom of slow cooker. Place turkey on top of vegetables. Pour wine and tomatoes over turkey and vegetables. Sprinkle with lemon peel and dried thyme.
Cook on low eight to 10 hours or until turkey starts to fall off the bone. Remove turkey bones and skin; season with salt and pepper.
Serve with mashed potatoes, rice or noodles.
Recipe courtesy of www.turkeyrecipes.ca