Turkey Osso Bucco

I just wanted to pin this recipe, but darn Pinterest is all about appearances, and there wasn't a big enough picture on the page. Bah. So now you get a very delicious dinner idea. We just had it for Sunday dinner, and LOVED it. Very easy to put together, too, especially since the herbs don't even need to be cut. Got the idea from Allison, and here is the original recipe. There is a gremolata that goes with it at that site, should you feel so inclined. We like it. I will chime in with what I did differently. I'm sure it's perfect as written by Giada, but I had the ingredients I had . . . I doubled the veggies, because I had them, and liked it. Here goes!

1/2 breast of turkey (cut into 3 pieces, preferably by the butcher) (I didn't have a whole turkey, so I used a turkey breast tenderloin I got from Sam's club. I had 1.5 lbs of meat, which I cut into 6 large pieces so it would cook faster.)
2 turkey thighs (didn't use this, see above)
Salt and freshly ground black pepper
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil (I used less, since I had less turkey)
1 small onion, finely diced (I used a large onion)
1 carrot, finely diced (I used 2 big carrots)
1 celery stalk, finely diced (I used 2 stalks of celery)
1 tablespoon tomato paste
1 cup dry white wine (I used 1 cup apple juice, 1 tablespoon white wine vinegar)
4 cups reduce-sodium chicken broth (I had less turkey, so I only used 2 cups)
1 large sprig fresh rosemary
2 large sprigs fresh thyme
2 bay leaves
2 whole cloves garlic

What I did was delicious, but I think that since I used apple juice and less broth, I'd probably use less apple juice next time to keep the proportions right in the sauce. It was, however, still delish.

Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.

In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.

In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour. (I cooked it for 1 hour, 20 min, and it was very tender. Had I used the full amount of turkey, probably would have needed the full time.)

We ate ours with mashed potatoes and a green salad. YUM!