Turkey ossobuco

Ingredients for 4 servings:

• 6 turkey leg(s)
• 4 carrots
• 2 navet(s)
• 2 large onions
• 300 g mushrooms, fresh
• 50 g tomato paste
• 750 ml cider
• 250 ml broth, approx.
• 2 bay leaves
• some flour
• Butter for frying
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 20 minutes

Breton style

Rinse the meat, remove any bone fragments, and pat dry. Season the meat, coat in flour, and pat dry. Brown well in a roasting pan in a mixture of butter and oil and set aside. Trim the onions, garlic, carrots, and turnips, cut into medium-sized pieces, and sauté in the same fat until translucent. Briefly fry the tomato paste, then deglaze with the cider and stock and add the bay leaves. Add the meat to the liquid, topping up if necessary until covered. Simmer for about 1-1.5 hours. The meat is cooked when it falls away from the bone; you may need to extend the cooking time. If you like, remove the meat and strain the sauce (I found it perfect as it was). Shortly before the end of the cooking time, quarter the mushrooms, add them, and let them simmer briefly. Season with salt and pepper. This goes well with boiled potatoes or mashed potatoes, but tagliatelle also goes well with pasta.