Turkey Osso Buco

• 1 teaspoon dried thyme
• 2 whole turkey legs (about 31/4 pounds total), cut at joints into drumsticks and thighs, skin removed
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 2 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 6 garlic cloves, minced, divided
• 1/2 cup dry red wine
• 1 28-ounce can diced tomatoes in juice
• 1/4 cup chopped fresh Italian parsley
• 1 teaspoon grated lemon peel

1. Rub thyme over turkey; sprinkle with salt and pepper.
2. Transfer to 6-quart slow cooker.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onions, carrots, and celery; saute 8 minutes.
5. Stir in 4 minced garlic cloves.
6. Transfer vegetables to slow cooker.
7. Add wine to skillet; boil until reduced by 1/3, about 1 minute.
8. Pour wine and tomatoes with juice over turkey.
9. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
10. Mix parsley, peel, and remaining garlic in bowl for gremolata.
11. Using slotted spoon, remove turkey from pot.
12. Pull meat from bones; divide meat among 6 bowls.
13. Season sauce with salt and pepper; spoon over turkey.
14. Sprinkle with gremolata.

thyme, turkey, olive oil, onions, carrots, celery stalks, garlic, red wine, tomatoes, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/turkey-osso-buco-109266 (may not work)