Instructions: Preheat the oven to 325F.

Remove the sinews and any small bones from the turkey steaks. Coat the turkey with flour, seasoned with salt and pepper . Heat the oil in a saucepan or flameproof casserole dish wide enough to take the turkey steaks in one layer. Brown the turkey on both sides in the hot oil, then remove and set aside. Drain off any excess oil and add the butter to the pan.

Add the vegetable dice and garlic to the pan and cook over low heat until tender. Add the tomato paste and stir in. Cook over low heat for 2 to 3 minutes. Add the wine and orange juice and boil for 3 to 4 minutes. Pour in the broth and return to a boil, adding a little salt and pepper. Return the turkey to the pan, cover with a lid, and put in the oven for 60 to 90 minutes. Alternately, simmer on the top of the stove.

Serve hot, with seasonal vegetables and if you like, risotto, which is the classic accompaniment to osso buco.

NOTES : This is very similar to the Turkey Osso Buco that I have been making for years. I think it would be great in the slow cooker. I would brown the turkey as you suggested and put it on High for 2-3 hrs and Low for 4-5 hrs. Slow cookers vary in temps, so these times are just suggestions. [Penchard@aol.com]

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