Peel all vegetables and cut them into dice. Sprinkle all the turkey pieces with flour. To do this, put the pieces of meat in a box with a lid and add the flour, mix everything by shaking the box.
Heat the oil in a pot.
Don't wait for it to smoke, put the pieces of meat in the pot. Salt and pepper.
Set the meat aside. Without rinsing, add the vegetables (except the tomato and garlic) and the bouquet garni. Stir, cover the pot on medium heat to sweat the vegetables for a few minutes.
In a bowl, put the peeled tomatoes and cut them into pieces. Keep the juice. Crush the garlic and add it to the tomatoes. Pour everything into the pot with the other vegetables.
Place each piece of meat on the vegetables. Pour the white wine and hot broth over it. Cover and simmer on low heat for 1 hour 30 minutes. Once cooking is finished, taste and adjust the seasoning if needed.
The "chef's pinch of salt" from Chef Jean-Michel: You can serve this Osso Bucco with potatoes or gnocchi
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