Light Turkey Osso Buco

Osso buco reworked with turkey, which is leaner than veal: slices simmered in a white wine tomato sauce and finished with a lemony gremolata. Tender, fragrant and high in lean protein.

Prep time: 20 min  |  Cooking time: 60 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 249 kcal · 31 g protein · 14 g carbohydrate · 3 g fat

Ingredients

• 4 thick cross-cut slices of turkey
• 2 tins of tomatoes, chopped
• 200 ml white wine
• 2 carrots
• 1 onion
• 1 lemon (zest only)
• 1 bunch of parsley

Method

1. Brown the turkey slices and set aside.
2. Fry the onion and carrots, then deglaze with the white wine.
3. Add the tomatoes and turkey and simmer for 50 minutes.
4. Finish with a gremolata (lemon zest, garlic, parsley).

Nutritional benefits

Turkey is one of the leanest meats, very high in protein for few calories, which lightens this osso buco traditionally made with veal. The vegetables and tomato provide fibre and antioxidants, and the gremolata a lemony freshness with no fat. A tasty, tender and balanced slow-cooked dish.

Variations and substitutions

• With veal (the traditional version).
• With chicken (thighs).
• Served with risotto or polenta.
• Alcohol-free: use a well-flavoured stock.

Storage and making ahead

Even better reheated; keeps for 3 days and can be frozen. A good dish for batch cooking.

💡 Good to know

Add the raw gremolata (lemon zest, garlic, parsley) at the end of cooking: its freshness brightens the whole dish.

Related reading

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: turkey · tomatoes · white wine · carrots · onion.

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