© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c all purpose flour
1 tsp ground ginger
6 TURKEY SHANKS, French cut, cleaned and tied
1/3 c olive oil
1 c onion, chopped
1 c celery, chopped
1 c carrot, peeled and chopped
1 tbsp fresh gingerroot, peeled and slivered
1 tsp lime zest
2 Cloves garlic, minced
10 Sprigs Italian parsley
1-1/2 c dry white wine
2 c TURKEY STOCK
2 c turkey demi-glace
As needed portabella risotto
2+ tbsp scallions, blanched and slivered
Toss flour with ground ginger. Dredge turkey legs in flour.
Heat a deep 6-quart braising pan large enough to hold turkey legs. Add olive oil to warm pan.
Add onions and dredged turkey, browning all. Remove the turkey and add celery, carrots, ginger and lime zest. Cook 5 minutes over medium heat. Add garlic and parsley and sauté for a few seconds until fragrant.
Add wine and reduce by half. Add turkey stock and demi-glace. Return the turkey to the pan and partially cover pan.
Cook in a preheated 325-degree F oven for about 1½ hours. Do not boil. When the turkey is tender, remove from the container to a resting pan. Cover and reserve.
Stain the pan juices. Let stand for 10 minutes and skim off fat. Reduce to thicken, adding more ginger to taste. Season to taste.
For service: Portion portabella risotto on each dinner plate and place turkey shank on top. Spoon broth and vegetables on top. Garnish with scallions.
Total Calories 1640
Calories from Fat 710
Total Fat 79 g
% Daily Total Fat 122
Saturated Fat 22 g
% Daily Saturated Fat 110
Cholesterol 480 g
% Daily Cholesterol 160
Sodium 1260 mg
% Daily Sodium 53
Total Carbohydrates 41 g
% Daily Total Carbohydrates 14
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 8 g
Protein 167 g
% Daily Protein 90
% Daily Vitamin C 60
% Daily Calcium 30
% Daily Iron 90