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Turkey Osso Buco with Parsley and Rosemary Gremolata Recipe

Turkey Osso Buco with Parsley and Rosemary Gremolata

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

Showing 91-100 of 116

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  • on February 24, 2008

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    I used a 1/2 turkey breast, but didn't have it cut up as suggested.Turned out perfect. I wouldn't use "time consuming, or labor intensive" to describe this, rather "relaxing". A great way to spend a cold northern Wisconsin saturday, with a reward at the end. First time with gremolata and it really was a wonderful taste addition. If I hadn't used it the turkey was wonderful on its own. Will make again for sure!

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  • on February 23, 2008

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    This recipe is so easy, it practically makes itself--and so tender and delicious. My husband and mother-in-law loved it.

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  • on February 21, 2008

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    Fantastic! My mother-in-law loved it!

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  • on February 10, 2008

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    This was a wonderful recipe. It was super-easy (I really can't understand the reviews saying it was a lot of work!,moist, and flavorful. My 8 year old daughter raved about it and requested more the next day, which is nearly unheard of.

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  • on February 07, 2008

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    As long as you follow the directions, the turkey should not be dry as these reviewers have suggested. Dryness should not be a problem when one knows how to braise meat. However, the turkey was only mildly flavored by the herbs. In addition, there are several unnecessary steps to the recipe--browning the turkey in flour, salt, and pepper, and cooking the onions, carrots, and celery in the pan--rendering this recipe a bit more time-consuming than I'd prefer. If I were thrilled by the effect of the herbs on the turkey, I would try this again but brown the turkey after than before it goes in the oven. Since this was not the case, I will not repeat. In light of the diverse reviews of this recipe, you should know that my fiance would like this recipe to be on our regular menu.

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  • on February 05, 2008

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    This was so good that I did not want to stop eating. This one is a keeper and I will make it again. The fresh herbs make all the difference in this dish. The Gremolata with the lemon zest makes this a fresh flavorful dish. Can't wait to make it for company. It is not a difficult dish to make but you have to consider the cook time.

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  • on January 31, 2008

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    This recipe was fantastic - I followed it exactly except I used red wine instead of white. It was even better two days later - right now, as a matter of fact. BIG Yum!

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  • on January 28, 2008

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    Wow! This meal was fantastic on a cold rainy night. I used chicken instead of turkey and it was falling off the bone! So much flavor in the sauce as well and it was great with mashed potatoes.

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  • on January 28, 2008

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    I usually enjoy Giada's recipes; however, this one didn't do it for me (or my husband. Considerable amount of work. The gremolato was just o.k. the first time it was served - don't leave it in the frig overnight or your frig and ingredients will smell rancid the next day!! Sorry.

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  • on January 28, 2008

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    My husband wanted to use some turkey thighs and he made this dish for me. It was outstanding and he said very easy...30 minutes prep time and then the oven does the rest.

    I plan to add this to my cookbook of favorites. Great comfort food and good enough for company!

    Giada, I love all your recipes...easy, tasty and authentic Italian (some with a few twists.

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