2 tablespoons extra-virgin olive oil, divided
4 -
6 turkey shanks, trimmed of excess fat
1 large white onion, diced
2 large carrots, sliced ½-inch thick
14 oz passata (tomato puree or American tomato sauce)
2 tablespoons tomato paste
2 beef bouillon cubes, crushed
1 teaspoon fresh rosemary, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
Preheat oven to 350°F (175°C).
Wash and pat dry turkey shanks.
Heat 1 tablespoon of oil in a heavy-based pot over medium-high heat. Sear shanks until browned on all sides. Transfer to a plate and tent with foil.
In the same pot, sauté carrots and onions until softened (about 3 minutes), then add garlic and cook for 1 minute.
Return the shanks to the pot; season with salt and pepper. Sprinkle with flour, toss well, and cook for 4-5 minutes.
Add stock, passata, tomato paste, bouillon, and herbs. Bring to a simmer.
Cover and transfer to the oven. Cook for 2 ½ hours, or until meat is tender.
Transfer shanks to a plate and tent with foil.
Discard bay leaves and simmer sauce over medium heat until thickened.
Adjust seasoning with salt and pepper. Add shanks back to the pot.
Garnish with parsley and serve with mashed potatoes, rice, or pasta.
Prep Time: 20 min | Cook Time: 3 hrs | Total Time: 3 hrs 20 min
yummy
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