One-Pot Osso Bucco

One-Pot Osso Bucco


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Tender turkey placed on a bed of mixed veggies is a Christmas dinner one pot masterpiece. The spices and veggies used will fill your kitchen with a sweet and mouthwatering aroma.

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Time needed

30 min preparation + 1 hour cooking

Serving Size / Yield

15 servings


  • 5 lbs. turkey breast, along with 4 thighs all on bone
  • 2 carrots, chopped small
  • 1 stalk celery, chopped
  • 2 small sweet onions, sliced thin
  • 1 garlic, ends trimmed
  • 1 T. Italian seasoning
  • 1 T. lemon zest
  • sage leaves
  • 3 C. chicken broth
  • 3 sprigs fresh thyme
  • 1 T. parsle, chopped
  • 1/2 C. red wine of choice
  • 1 T. balsamic vinegar
  • 1 T. tomato paste
  • 1 sprig fresh rosemary
  • 1 T. wondra flour
  • 1/4 C. cold water
  • 1 T. olive oil´╗┐

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Clean and dry the turkey breast and thighs. Season with salt and pepper, and rub with Italian seasoning and oil.
Soak pot in cold water for 15 minutes.
Add garlic, onions, celery, and carrots to bottom of pot as a bed for the turkey. Add lemon zest, chicken broth, wine, balsamic, herbs, spices, salt, and black pepper.
Turn oven to 425 degrees Fahrenheit and cook for one hour. Carefully remove lid and let turkey brown an additional eight minutes. Take out and let cool.
Remove turkey to a wooden board and strain the vegetables from the sauce. Pour into gravy pan, eliminating the fat. Puree some of the onion and carrots for flavor.
Stir wondra into 1/4 cup of cold water. Start with one tablespoon and gradually whisk into gravy pan. Heat to boiling over medium heat stirring constantly. Boil and stir one minute. And mix into gravy, until desired consistency.
To the gravy add chopped parsley, grated lemon zest , mashed roasted garlic, and salt and pepper.
Slice the turkey and serve with the roasted garlic and vegetable gravy.

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