This wine recipe was fished out of a magazine published by a supermarket chain. The dish turns out to be 2 in 1: hot and garnish it at the same time. Helps out when there is not enough time for long-term culinary creativity. The name of something fascinating - the Osso Bucco! It turns out a soft and tender Turkey under fragrant vegetables. The wine gives the dish a special pleasant aftertaste. The colors of my language palette are not enough to describe it exactly. With this Turkey, wine potatoes are combined.
| Cook Time | 90 minutes |
| Servings |
Ingredients
Ingredients |
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Instructions
- Turn on the oven at 180 degrees. Melt the butter in a frying pan. The Turkey should be rolled in flour, then fried on high heat on both sides until a delicious Golden crust. Transfer the Turkey to a baking dish with high sides.
- Cut the onion and carrot into cubes, and the garlic into slices. I know the word is too fashionable, but in the case of garlic, it's appropriate. Fry the vegetables in turn in the same order in the same pan, and then combine and put in a form for the Turkey.
- Cut the tomatoes into cubes, put them on top of the vegetables, pour the wine and broth into the form. Add spices. Put in the oven for 1.5 hours until the liquid evaporates.
- Preparing gremolata. Mix the crushed garlic with the parsley leaves, add the lemon zest.
- Ready portion of Turkey with vegetables sprinkle with gremolata when serving.
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