Osso Buco Di Tacchino Con Porcini

Lightly coat turkey shanks with flour. In a large saute pan, heat butter and oil. Sear turkey shanks about 1 minute per side or until lightly brown. Remove shanks from pan and reserve. Drain excess oil.

Over medium-low heat, saute onion, carrots and celery for 3 minutes, add fennel and continue to saute for an additional 5 minutes, stirring occasionally. Do not brown. Add garlic and herbs; saute for a few seconds until fragrant.

Return turkey to the pan in one single layer. Deglaze with wine, bring to a boil and reduce until alcohol flavor evaporates. Add tomatoes and bring to a boil. Pour in enough turkey stock to immerse the shanks by 3/4's.

Over low-medium heat, simmer, partially covered for 1-1/2 hours until turkey is tender. During this time, turn shanks over once and add extra stock if needed. If it is too liquid, uncover and reduce to concentrate the stock.

Add reconstituted porcini to osso buco and heat over low heat. Season to taste with salt and freshly ground black pepper.

Prepare gremolata by mixing lemon zest, garlic and parsley.

Plating: Portion a mound of saffron risotto or polenta on each dinner plate and nestle one turkey shank on top. Spoon broth and vegetables on top. Sprinkle with gremolata mixture.