Dinner · Italian · 20 min
Osso Buco alla Milanese with Saffron-Infused Quinoa
- Calories
- 1173
- Protein
- 86g
- Carbs
- 97g
- Fat
- 49g
Ingredients
- 351 g ground turkey
- 73.2 g carrots
- 73.2 g celery
- 43.9 g tomato paste
- 12.4 g olive oil
- 0.5 cup water
- 120 g quinoa
- 1 pinch saffron threads
- 0.5 tsp salt
- 2 tbsp fresh parsley
- 1 tsp lemon zest
- 1 clove garlic
Method
- 01In a heavy-bottomed Dutch oven, heat 6.2 g (about half) of olive oil over medium-high heat.
- 02Add ground turkey and brown thoroughly, breaking it apart with a wooden spoon for 6 to 8 minutes until golden brown and cooked through to an internal temperature of 160°F (71°C). Transfer turkey to a plate and set aside.
- 03Reduce heat to medium. Add remaining 6.2 g olive oil to the Dutch oven, then add diced carrots and diced celery. Cook until softened, about 8 minutes. Stir in tomato paste and cook for 2 minutes until dark red and fragrant.
- 04Return turkey to the Dutch oven with 120 ml water. Scrape up browned bits from the bottom, cover, reduce heat to low, and simmer for 20 minutes.
- 05Meanwhile, bring 240 ml of water to a boil in a small saucepan. Add dry quinoa, saffron threads, and salt. Cover, reduce heat to low, and simmer for 15 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork.
- 06In a small bowl, combine minced fresh parsley, finely grated lemon zest, and minced garlic to make the gremolata.
- 07Plate saffron quinoa in a bowl, top with the turkey ragù, and finish with the gremolata garnish.
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