Osso Buco-Style Turkey Necks

Preparation

1. Step 1

   Heat the oven to 325 degrees. Season the necks with 1 teaspoon each salt and pepper.

2. Step 2

   Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the necks, turning occasionally, until dark golden, about 10 minutes, then transfer to a plate.

3. Step 3

   Add the carrots, celery, onion and 2 of the garlic cloves to the skillet. Cook until the vegetables are soft and golden, about 5 minutes. Season with ¼ teaspoon each salt and pepper. Stir in the tomato paste and cook until darkened, 1 to 2 minutes. Pour in the wine and simmer, scraping up any browned bits at the bottom of the skillet, 2 minutes. Add the broth, rosemary, sage and thyme (tie herbs together with kitchen twine if desired). Return necks to the pot. Bring liquid to a simmer. Cover pot and place in the oven. Cook, turning necks occasionally, until they are very tender, 1½ to 2 hours.

4. Step 4

   When the turkey necks are done, transfer to a serving platter. Bring the liquid in the pan to a boil over medium-high heat; simmer until thickened, 5 to 10 minutes. Pour the sauce over the necks. Combine the remaining garlic, parsley and lemon zest in a small bowl; sprinkle over the turkey.