Finely chop the carrot, celery and onion after cleaning and washing them thoroughly. Brown with a drizzle of extra virgin olive oil in a 28-cm non-stick pan.
Add the turkey ossobuco and cook over a low flame for 3 minutes. Add the peas and continue cooking, stirring a little so they absorb the flavour. Salt the ossobuco only and add 500 ml of water. Continue to cook over a low heat.
After 2 minutes, add a tablespoon of Skaj's rich vegetable stock powder.
Add a pinch of black pepper and cover. Continue to cook over a low heat for approximately 20 minutes, turning the ossobuco every so often. When the peas are nice and soft and the broth has reduced, remove from the heat and serve hot.
Add a pinch of rosemary if desired to add an extra touch to the recipe.
From cookaround.com blog
for 2 servings
