I’ve gotten LOTS of requests lately to share a healthy meat dish. Contrary to what a lot of you may think, I’m not a vegetarian! While I do enjoy mostly vegetarian meals and lots of vegetables, I listen to my body and let it guide me in my food choices. I naturally gravitate toward lighter, vegetarian meals but when I have a craving for protein, one of my favorite meat dishes is this Turkey Osso Buco adapted from Giada De Laurentiis. It is super healthy, still loaded with vegetables and the meat is so tender it falls right off the bone! This recipe is great for all of you low carb, paleo peeps and a perfect dish for larger families.
I’ve also been reading about the amazing benefits of cooking with bones. Check out this article for more info. Try to get your meat with bone-in to maximize the health benefits! I always try to get the cleanest animal protein possible – look for organic, free-range, hormone free, and/or local meats in your area.
Turkey Osso Bucco:
- 4 organic turkey drumsticks
- 2 – 4 organic turkey thighs (skin removed)
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 small onion, finely diced
- 5 carrots, finely diced
- 5 celery stalks, finely diced
- 4 Tbs tomato paste
- 2 cups dry white wine
- 4 cups reduce-sodium chicken broth
- 2 large sprig fresh rosemary
- 4 large sprigs fresh thyme
- 4 bay leaves
- 4 whole cloves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 lemon, zested
- 2 cloves garlic, minced
- 1 teaspoon minced rosemary leaves
- Pinch salt
- Pinch freshly ground black pepper
For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper.
In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
In the same pan, add the onion, carrots, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately. Serves 6.
The whole family will love this recipe! It is easy to make and tastes amazing!! It’s good old fashioned home cookin’ at it’s finest (and healthiest!). If you are trying to stay low carb, paleo, gluten free, or dairy free, this recipe is a delicious home run! I love that it makes such a large serving, that way there is enough for leftovers!
Serve with a side of garlicky kale and spaghetti squash and enjoy, enjoy, enjoy!!
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