Osso Buco-Style Turkey Necks

• 3 pounds turkey necks, cut crosswise into thirds
• 1 1/4 teaspoons coarse kosher salt
• 1 1/4 teaspoons black pepper
• 3 tablespoons extra virgin olive oil
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 23 cup dry white wine
• 1 cup chicken broth
• 1 large rosemary sprig
• 2 sage sprigs
• 2 thyme sprigs
• 1/4 cup finely chopped fresh parsley
• 1/2 teaspoon finely grated lemon zest

1. Heat the oven to 325 degrees.
2. Season the necks with 1 teaspoon each salt and pepper.
3. Heat the oil in a large skillet or Dutch oven over medium-high heat.
4. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.
5. Add the carrots, celery, onion and 2 of the garlic cloves to the skillet.
6. Cook until the vegetables are soft and golden, about 5 minutes.
7. Season with 1/4 teaspoon each salt and pepper.
8. Stir in the tomato paste and cook until darkened, 1 to 2 minutes.
9. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes.
10. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired).
11. Return necks to the pot.
12. Bring liquid to a simmer.
13. Cover pot and place in the oven.
14. Cook, turning necks occasionally, until they are very tender, 1 1/2 to 2 hours.
15. When the turkey necks are done, transfer to a serving platter.
16. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes.
17. Pour the sauce over the necks.
18. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.

turkey necks, coarse kosher salt, black pepper, extra virgin olive oil, carrots, celery stalk, onion, garlic, tomato paste, white wine, chicken broth, rosemary sprig, sage, thyme, fresh parsley, lemon zest

Taken from cooking.nytimes.com/recipes/1013591 (may not work)