I was inspired by Bon Appetit's recipe for slow cooker Osso Buco with turkey, but thought I could make it even simpler. We were blown away by it. The house smelled amazing, and the resulting dish lived up to it's aroma. I served it over a risotto that I made using the juices from the completed buco. A definite winner and go to meal for company.
2 teaspoons dried thyme
4 large bone-in turkey thighs, skin removed and fat trimmed (approximately 4 pounds)
1 large onion, diced
1 lb frozen crinkle cut carrots (do not thaw!)
4 celery stalks, chopped
8 garlic cloves, minced, divided (this can be reduced if need be)
½ cup dry red wine
1 28-ounce can diced tomatoes in juice
4 large bone-in turkey thighs, skin removed and fat trimmed (approximately 4 pounds)
1 large onion, diced
1 lb frozen crinkle cut carrots (do not thaw!)
4 celery stalks, chopped
8 garlic cloves, minced, divided (this can be reduced if need be)
½ cup dry red wine
1 28-ounce can diced tomatoes in juice
½ cup chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 tablespoon grated lemon peel
Season turkey with salt and pepper, and rub all over with thyme. Place in bottom of slow cooker. Add remaining ingredients except for parsley and lemon. Cook on high about 5 ½ hours until meat falls right off the bone. Remove turkey and pull meat from the bones. I sliced the meat and put it over risotto cooked in juices from the cooker. Season the sauce in the cooker with salt and pepper and scoop over turkey. Garnish with parsley and lemon peel. Don't be shy about the garnish (especially the lemon) because it adds amazing flavor! So delish! Will feed four if served with risotto or a similar side.
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