Turkey Drumsticks, Osso-Buco Style

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1 Tbsp. vegetable oil
3 small turkey drumsticks, (about 2 lbs.)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 large carrots, coarsely chopped
2 large stalks of celery, coarsely chopped
1 medium onion, chopped
5 large garlic cloves, finely chopped
1/2 tsp. dried Italian seasoning
1 bay leaf
1 cup chicken broth
1 can (28 oz.) whole tomatoes in puree
1 1/2 cups long grain rice (or Passover farfel)
2 Tbsp. fresh parsley leaves, chopped
2 Tbsp. grated fresh lemon peel

In a saucepan, heat the oil over medium-high heat until hot. Add the drumsticks; sprinkle with salt and pepper and cook 8 to 10 minutes or until well browned all over, turning occasionally. Transfer drumsticks to plate. Discard all but 1 Tbsp. of fat in saucepan. Reduce heat to medium to low; add the carrots, celery and onion and cook for 8 minutes or until vegetables are golden brown, stirring occasionally. Place 1/2 tsp. garlic in small bowl and reserve. To vegetables in pot add the Italian seasoning, bay leaf and remaining garlic. Cook for 1 minute. Stir in broth and tomatoes with their puree, breaking up the tomatoes with a spoon. Return drumsticks to the pot and heat to boiling over high heat. Reduce heat to low; cover and simmer for 1 1/2 hours or until drumsticks are fork-tender, turning occasionally. Meanwhile, prepare the rice as label directs. Keep warm. Into bowl with reserved garlic, stir parsley and lemon peel; set aside until ready to serve. To serve, discard bay leaf. With tongs, transfer drumsticks to cutting board. Cut meat from bones into bite size pieces; place on large platter; discard bones. Spoon sauce over meat; sprinkle with parsley mixture. Serve with rice.


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