Turkey shanks

Turkey shanks

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Braised Turkey Shanks
3 pieces turkey legs (drumsticks or thighs)
1 c. olive oil
2 onions, chopped
4 ribs celery, chopped
2 carrots, chopped
8 cloves garlic, minced
1 pt. tomatoes, diced
2 c. white wine
1 qt. chicken stock
1 c. flour
4 sprigs fresh rosemary (save one sprig for garnish)
6 sprigs fresh parsley (chop 2 springs for garnish)
1 T. kosher salt
12 whole black peppercorns
3 to 4 c. premade rice

In a large, deep skillet, heat about ½ c. oil and add turkey pieces.  Salt and pepper turkey and brown on all sides.  Add onions, celery, carrots, garlic and tomatoes and simmer for about 40 to 45 minutes.
Add wine to skillet and stir flour into the chicken stock and slowly add to skillet.  Add rosemary and parsley sprigs, salt and peppercorns.  Heat until sauce becomes creamy.
To plate, spoon several cups of rice on a serving platter or bowl.  Spoon vegetables over the rice and place turkey pieces around the edge of the platter.  Top with several spoonfuls of sauce and garnish with chopped parsley and a sprig of rosemary.

GDA Cooking - November 4, 2013

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