We bought this different Turkey cut which we've seen here before. It was half price so we went with it. They call it Osso Bucco Diande (ie osso bucco turkey not veal). Cut through the bone. So you get all that marrow flavour from the turkey leg. We've had it with pork leg on many occasions. So... I had a scrap of cabbage left, the end bit. With the core that most people I guess chuck out. I shoved quite a lot of butter on it, a bit of chicken stock and kept toppining it up with water while it cooked for quite some time in the oven. OMFG. It was so so so delicious. All sweet and melty caramel cabbage (I've said time and time again cabbage needs to be rebranded because "cabbage" is not the best if your trying to promote a gorgeous veg. Anyhooo.... that osso bucco turkey was unreal. Hard to explain. With fresh rosemary from the garden, shaved parmesan, lemon zest and Carmargue rice. It might not look the best, but trust me/us. Yum scrum. We ate it with baby gem lettuces leaves and Andy's crispy flat breads for texture.
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