Yield: 16 Establishment: Restaurant, Catering Operation   Ethnicity: Italian   Meal Type: Main Course, Entrée   Preparation Method: Simmer   Product Type: Turkey Shank

Ingredients

16 2" thick TURKEY SHANKS, skinless, cut from widest part of leg, close to thigh

2 Cups flour

4 Ounces unsalted butter

1 Cup extra-virgin olive oil

3 Cups yellow onion, chopped

3 Cups carrots, peeled and diced

3 Cups celery, diced

2 Cups fennel, diced

1/4 Cup fresh garlic, minced

1/4 Cup fresh marjoram, chopped

1/4 Cup fresh thyme, chopped

4 bay leaves

1/2 bottle dry Italian white wine

1 #10 can whole plum tomatoes, seeded, chopped and drained

2 to 3 Quarts TURKEY STOCK

2 Ounces dried porcini, reconstituted in cool water & cleaned

2 Tablespoons lemon zest, minced

2 Tablespoons fresh garlic, minced

1-1/2 Cups fresh parsley, chopped

Lightly coat turkey shanks with flour. In a large saute pan, heat butter and oil. Sear turkey shanks about 1 minute per side or until lightly brown. Remove shanks from pan and reserve. Drain excess oil. Over medium-low heat, saute onion, carrots and celery for 3 minutes, add fennel and continue to saute for an additional 5 minutes, stirring occasionally. Do not brown. Add garlic and herbs; saute for a few seconds until fragrant. Return turkey to the pan in one single layer. Deglaze with wine, bring to a boil and reduce until alcohol flavor evaporates. Add tomatoes and bring to a boil. Pour in enough turkey stock to immerse the shanks by 3/4's. Over low-medium heat, simmer, partially covered for 1-1/2 hours until turkey is tender. During this time, turn shanks over once and add extra stock if needed. If it is too liquid, uncover and reduce to concentrate the stock. Add reconstituted porcini to osso buco and heat over low heat. Season to taste with salt and freshly ground black pepper. Prepare gremolata by mixing lemon zest, garlic and parsley. Plating: Portion a mound of saffron risotto or polenta on each dinner plate and nestle one turkey shank on top. Spoon broth and vegetables on top. Sprinkle with gremolata mixture.

Recipe Source: This recipe was developed by Chef/Owner Mary Beth Clark, CCP, of The International Cooking School of Italian Food and Wine, New York, NY and Bologna, Italy Chef: Mary Beth Clark As mentor to professional and amateur cooks since 1977, Mary Beth Clark, CCP, is an award-winning chef and owner of The International Cooking School of Italian Food and Wine. She divides her time between Bologna, Italy and the United States. A frequent guest on TV and radio, she is author of best-selling "Trattoria" and a contributor to award-winning "Italy: A Culinary Journey." She has also been featured as a celebrity chef on international cruise ships. Restaurant: Int'l Cooking School of Italian Food & Wine Location: New York and Bologna, Italy

Nutrition Facts Calories 530   Calories from Fat 230 % Daily Value* Total Fat 26g 40% Saturated Fat 7g 35% Cholesterol 160mg 53% Sodium 880mg 37% Total Carbohydrate 27g 9% Dietary Fiber 4g 16% Sugars 6g   Protein 41g   Vitamin A 80% Vitamin C 40% Calcium 10% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4