Osso Buco-Style Turkey Necks

Ingredients

• 3 pounds turkey necks, cut crosswise into thirds
• 1 ¼ teaspoons coarse kosher salt
• 1 ¼ teaspoons black pepper
• 3 tablespoons extra virgin olive oil
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• ⅔ cup dry white wine
• 1 cup chicken broth
• 1 large rosemary sprig
• 2 sage sprigs
• 2 thyme sprigs
• ¼ cup finely chopped fresh parsley
• ½ teaspoon finely grated lemon zest

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    794 calories; 42 grams fat; 9 grams saturated fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 78 grams protein; 524 milligrams cholesterol; 2220 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings

Preparation

1. Heat the oven to 325 degrees. Season the necks with 1 teaspoon each salt and pepper.
2. Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
3. Add the carrots, celery, onion and 2 of the garlic cloves to the skillet. Cook until the vegetables are soft and golden, about 5 minutes. Season with 1/4 teaspoon each salt and pepper. Stir in the tomato paste and cook until darkened, 1 to 2 minutes. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired). Return necks to the pot. Bring liquid to a simmer. Cover pot and place in the oven. Cook, turning necks occasionally, until they are very tender, 1 1/2 to 2 hours.
4. When the turkey necks are done, transfer to a serving platter. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes. Pour the sauce over the necks. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.

2 hours 45 minutes