1 tsp dried thyme
2 whole turkey legs (about 3 and 1/4 pound total), cut into drumsticks and thighs, skin removed
1 Tbsp olive oil
2 med onions, chopped
2 med carrots, peeled, chopped
2 celery stalks, chopped
6 garlic cloves, minced, divided
1/2 cup dry red wine
One 28 oz can diced tomatoes in juice
1/4 cup chopped fresh Italian parsley
1 tsp grated lemon peel
Cooked couscous (opt)
Rub thyme over the turkey; sprinkle with the salt and pepper. Transfer to a 6 quart slow cooker or a heavy dutch oven.
Heat oil in a large nonstick skillet over med high heat. Add the onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer the vegetables to the slow cooker or dutch oven. Add the wine to the skillet; boil until reduced by 1/3, about 1 minute. Pour the wine and tomatoes with juice over the turkey and vegetables.
Cover the slow cooker and cook on high until the turkey is very tender and falls off the bone, about 5-1/2 hours. or Place the Dutch oven in a 300 degree oven for 3 hours or 250 degree oven for 4-5 hours.
In a bowl, mix the parsley, lemon peel, and remaining garlic for the gremolata.
Using a slotted spoon, remove the turkey from the pot. Pull the meat from the bones and return to the pot.
In a large wide bowl, place a large spoonful of cooked couscous in the bottom. Spoon the Osso Buco over the couscous and sprinkle with the gremolata.
Yields: 6-8 servings
Joan's Notes: Low cal and, low cost, and full of flavor; This is a great meal to prepare early in the day.