Slowly brasing turkey thighs in a casserole sauce gives the melting texture and rich flavours you'd expect from a red meat osso bucco.
Preheat the oven to 170C/340F/Gas 3½.
Heat the olive oil in an ovenproof casserole. Put the flour in a bowl, season with salt and pepper.
Coat the thighs with flour and shake off the excess. Fry in the casserole skin-side down first, and then turn to colour all over. Remove the meat from the pan and set aside.
Put the onion, carrot and celery into the casserole dish and fry until golden-brown, then add the garlic, thyme and bay leaves.
Add the tomatoes and sugar to the casserole and put the thighs on top of vegetables in a single layer.
Cover with stock and white wine and bring to the boil. Cover with a circle of greaseproof paper and a lid.
Cook in the oven for about two hours, or until well cooked.
Carefully lift the turkey from the casserole and set aside somewhere warm. To thicken the sauce (if necessary) bring the cooking liquor to a boil and cook until the volume of liquid has reduced .
For the salsa verde, place all the ingredients in a bowl and mix together.
Mix the orange zest and parsley.
To serve, put a thigh in each serving dish and pour over the sauce. Sprinkle with the zest and parsley and serve with the salsa verde.
