Ingredients Jump to Instructions ↓

  1. 2 1/2 lb turkey leg shanks

  2. Sea salt and black pepper to season meat

  3. 4 tbsp all purpose flour

  4. 2 onions cut into a

  5. 1/4" dice

  6. 2 medium carrots cut into 1 celery stalk cut into 1/4" coins

  7. 4 garlic buds minced

  8. 12-15 grape tomatoes cut in half

  9. 12 sprigs of thyme

  10. 1/2 cup dry marsala wine

  11. 1/2 cup dry white wine

  12. 1 tsp sea salt

  13. 1 1/2 cups water

  14. 1/4 cup chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Place the shanks into a bowl and season. Add the flour and toss to coat.

  2. Heat a heavy saucepot on high heat that will accommodate all of your shanks.

  3. Add an ounce of canola oil and sear the both sides of the shanks for 2-3 minutes or until golden brown. Remove the shanks to a holding plate and drain off the remainder of oil. Place the pot back onto the stove on medium-high heat and add 1 ounce of olive oil. Add the onions and carrots and cook stirring occasionally for 7-8 minutes or until lightly colored. Add the garlic and cook a further 2 minutes. Add both the wines and bring to a boil then add the shanks, tomatoes, water and thyme. Bring to a boil, cover with a lid and simmer gently for 1 ½ hours turning the shanks halfway through. Remove the lid and shanks then simmer the broth for 20 minutes on medium heat to reduce and intensify the broth. Plate and scatter parsley overtop.


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