Oven Baked Turkey Osso Buco with Peas — Juicy, Low Fat Chilean Recipe

Versión en Español

Oven baked turkey osso buco with peas, or osobuco de pavo arvejado, is turkey shanks marinated in white wine, olive oil, oregano, merkén, and broth, then baked covered at 200°C (392°F) with onion, potatoes, carrots, green peas, and tomato sauce for 40 minutes. It takes 20 minutes of preparation and 40 minutes of cooking, and serves 4.

A low fat dish that still comes out juicy and tender, very homestyle, and ideal with boiled potatoes or rice.

How to Make Oven Baked Turkey Osso Buco?

You can cook turkey osso buco in the oven, in a regular pot, or in a pressure cooker with similar results, adjusting the times. In the oven, the meat is marinated, covered with the vegetables and sauce, sealed with foil, and uncovered at the end to brown.

Nutritional Information

Each serving of turkey osso buco contains approximately 350 kcal, 10 g of fat, 30 g of protein, 25 g of carbohydrates, 6 g of fiber, 5 g of sugars, 90 mg of cholesterol, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Oven Baked Turkey Osso Buco Recipe

Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4

Ingredients

• 4 turkey osso buco cuts (cross cut shanks)
• 200 g (1⅓ cups) of green peas
• 100 ml (⅓ cup + 1 tablespoon) of hot water
• 100 ml (⅓ cup + 1 tablespoon) of dry white wine
• 4 tablespoons of tomato sauce
• 2 potatoes, diced
• 2 carrots, sliced
• 2 tablespoons of olive oil
• 2 bay leaves
• 1 onion
• 1 teaspoon of oregano
• 1 beef broth cube
• ½ teaspoon of merkén (Mapuche smoked chili)
• Fine salt
• Black pepper

Instructions

1. Preheat the oven to 200°C (392°F) for at least 10 minutes and arrange the turkey osso buco, at room temperature, on a large oiled baking tray.

2. In a large bowl, combine the white wine, oregano, merkén, and crumbled broth cube, add the olive oil and hot water, and mix well. Pour over the osso buco and rub it in with your hands, then cover with foil and let rest for 10 minutes.

3. Scatter the thickly sliced onion, potatoes, carrots, peas, and bay leaves around the meat and spoon over the tomato sauce. Cover with foil, seal the edges well, and bake for 40 minutes or until the meat is fully cooked.

4. Uncover for the last 10 minutes to brown. Serve the turkey osso buco right away, bathed in the cooking juices and the onion and pea sauce, with roasted potatoes, mashed potatoes, or rice.

Additional Tips

Choose a crisp white wine

A dry white wine with good acidity balances the richness of the turkey and adds depth to the sauce.

Finish with fresh herbs

A little fresh parsley or thyme just before serving adds freshness, color, and aroma.

Pressure cooker option

In a pressure cooker, cook for 15 to 20 minutes once it reaches pressure. It stays tender and juicy, although it will not brown.

Frequently Asked Questions (FAQs)

1. Can I make it in a pressure cooker?

Yes. It cuts the cooking time to 15 to 20 minutes from when it reaches pressure. The meat stays tender and juicy, although without the oven browning.

2. Can I freeze cooked turkey osso buco?

Yes. Once cool, store it in an airtight container or freezer bag for up to 2 months. Thaw it in the fridge and reheat over low heat.

3. What can I use instead of white wine?

Vegetable broth or water with a tablespoon of white vinegar or lemon juice keeps the acidity and depth without alcohol.

Benefits of Turkey

Turkey is an excellent source of lean protein for muscle growth and repair, and it is low in saturated fat, which makes it a heart friendly choice.

Did You Know?

Turkey osso buco is a cross cut from the lower part of the turkey leg. Its name comes from the Italian ossobuco, which literally means bone with a hole.

Recommended

• Chilean Osso Buco in Dark Beer Recipe
• Chilean Turkey Cazuela Recipe
• Chilean Oven Braised Short Ribs Recipe
• Chilean Mashed Potatoes Recipe