Turkey Thigh Osso Bucco with Cilantro Gremolata Crumbs Pressure Cooker Recipe

Recipe Category: Meat


Turkey Thigh Osso Bucco With Cilantro Gremolata Crumbs Pressure Cooker Recipe


SERVES 6 – Cooker: 6- to 8-quart – Time: 25 minutes at HIGH pressure

  • ½ ounce dried porcini mushrooms (½ cup)
  • 2 teaspoons unsalted butter, at room temperature
  • 4 bone-in turkey thighs (about 2 pounds), skin removed
  • 3 to 4 tablespoons all-purpose flour, as needed
  • 4 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 1 large yellow or white onion, finely chopped
  • 1 large carrot, finely chopped
  • 3 ribs celery, finely chopped
  • 2 (4-inch) strips lemon zest
  • 1½ cups low-sodium chicken broth
  • ½ cup dry white wine
  • 2 tablespoons finely chopped fresh flatleaf parsley
  • 2 teaspoons chopped fresh rosemary
  • 1 bay leaf
  • 2 tablespoons tomato paste


  • 1 medium shallot, peeled
  • 2 cloves garlic, peeled
  • pinch sea salt
  • zest of 1 medium lemon, cut off in strips
  • leaves from ½ bunch fresh cilantro.
  • leaves from ½ bunch fresh flatleaf parsley.
  • juice of ½ lemon
  • 1 to 2 tablespoons olive oil
  • ¾ cup plain panko bread crumbs


  1. Place the dried porcini in a food processor and pulse until almost reduced to a powder
  2. Place in a small bowl and mix in the butter with a fork
  3. You can add an extra teaspoon of butter to make a more spreadable paste if you like
  4. Rinse the turkey thighs and pat dry with paper towels
  5. Rub the porcini butter in a thin layer over each turkey thigh
  6. Sprinkle lightly with the flour
  7. In a 6- to 8-quart pressure cooker, heat 1½ tablespoons of the oil over medium-high heat until very hot
  8. Brown the thighs in two batches on both sides, about 3 minutes per side, adding another 1½ tablespoons oil for the second batch
  9. Season them to taste with salt and pepper
  10. Transfer the browned thighs to a plate
  11. Add the remaining 1 tablespoon oil and the onion, carrot, and celery and cook, stirring a few times, until softened, about 3 minutes
  12. Add the lemon zest, broth, wine, parsley, rosemary, and bay leaf and bring to a boil, scraping up any browned bits from the bottom of the pot
  13. Place the tomato paste in one lump on top of the liquid and vegetables
  14. Return the turkey thighs and any accumulated juice to the pot
  15. Close and lock the lid
  16. Set the burner heat to high
  17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  18. Set a timer to cook for 25 minutes
  19. Remove the pot from the heat
  20. Use the Natural Release method; let stand for 15 minutes
  21. Be careful of the steam as you remove the lid
  22. Transfer the thighs to a serving bowl and pour over the pot juices and vegetables
  23. Cover loosely with aluminum foil
  24. Skim off any excess fat
  25. Let rest 10 to 15 minutes while you make the crumbs
  26. Make the gremolata
  27. In a small food processor, combine the shallot, garlic, salt, and lemon zest; pulse until finely chopped
  28. Add the cilantro and parsley; pulse until finely chopped
  29. Do not overprocess or it will be mush
  30. Remove to a bowl
  31. Stir in the lemon juice

Makes about 1 cup

  1. In an 8-inch skillet, heat the oil over medium-high heat
  2. Add the panko and cook until evenly and lightly toasted, stirring frequently
  3. Remove from the heat and let cool
  4. Stir in the herb mixture until evenly combined
  5. Sprinkle lots of the gremolata crumbs over each turkey thigh before serving

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