Turkey Ossobuco

Ingredients

• 4 fillet flat anchovy dry rinsed chopped
• 0.5 teaspoon pepper black
• 14 ounce canned tomatoes whole drained chopped canned
• 1 cup cooking wine dry white
• 0.5 cup flour all-purpose
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1  garlic clove minced
• 1 teaspoon lemon zest fresh finely grated
• 16 fluid ounces chicken broth reduced-sodium
• 6 tablespoons olive oil 
• 1 large onion chopped
• 1 teaspoon orange zest fresh finely grated
• 1 teaspoon salt 
• 5.5 pounds turkey legs fresh whole

Equipment

• frying pan
• baking paper
• oven
• roasting pan
• aluminum foil
• cutting board

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Pat turkey legs dry. Stir together flour, salt, and pepper, then dredge 1 leg in flour mixture, knocking off excess.
3. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown leg, turning occasionally, about 5 minutes, and transfer to a large (17- by 12-inch) roasting pan. Meanwhile, dredge another leg. Continue to prepare, brown, and transfer legs in same manner, adding up to 4 tablespoons oil to skillet as needed.
4. Add remaining 2 tablespoons oil to skillet, then add onion and anchovies and cook over moderate heat, stirring frequently, until onion is golden and anchovies are dissolved, 7 to 8 minutes.
5. Add wine and boil until reduced by half, about 3 minutes, then stir in broth and tomatoes with their juice.
6. Pour liquid over turkey legs and cover surface with a sheet of parchment paper, then tightly cover pan with foil.
7. Transfer to oven and braise until meat is very tender, 2 to 2 1/2 hours.
8. Transfer legs to a cutting board and cut them into thigh and drumstick portions, then transfer to a deep platter. Skim off fat from sauce. If sauce measures more than 3 cups, boil until reduced. Season sauce with salt and pepper and pour over turkey.
9. Stir together garlic, parsley, and zests and sprinkle over turkey just before serving.
10. Turkey can be braised 2 days ahead and cooled in sauce, uncovered, then chilled, covered. Reheat in sauce, covered, in a 350°F oven.