Pan-Seared Turkey Ossobuco, a succulent, delicious, and fragrant second course.
It is prepared in a short time, but cooking it requires a little patience and a few small precautions to achieve a really tender and tasty meat as the final result.
You can also use ready-made beef broth if you want to reduce the preparation time, or make it at home by following my beef broth recipe.
As a substitute for broth, you can add stock cubes, even vegetable ones, directly in the pan, but be careful with the saltiness and dilute it with the same amount of liquids present in the recipe.
Below I leave you my other turkey recipes for inspiration.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 turkey ossobuco
- 1 oz sofrito (mix of celery, carrot, and onion)
- as needed all-purpose flour
- 2 cups beef broth
- 2/3 cup white wine
Tools
- 1 Pan
- 1 Small Bowl
- 1 Knife
- 1 Cutting Board
- 1 Plate
Steps
To prepare Pan-Seared Turkey Ossobuco, first, if you haven’t already, cut the vegetables into small cubes for the sofrito.
Set them aside.
Rinse the ossobuco to remove broken bones, pat it dry slightly, and make three cuts with scissors on the meat.
Next, dredge the meat in flour, pressing lightly to adhere well.
In a pan, sauté the vegetables in olive oil for a couple of minutes.
Add the meat slices, let them brown for a minute on each side, and deglaze with white wine.
When the alcohol has evaporated, add a few tablespoons of hot broth and let it absorb for a minute.
Then add all the remaining broth and continue cooking over medium heat until the liquid starts to reduce.
At the end of cooking, if necessary, adjust the salt, and serve hot, accompanied by mashed potatoes.
