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Pairing of the Day: November 15-19, 2010

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Massaman-Curry Turkey Osso Buco

Chef Lulzim Rexhepi of New York City's Kittichai cuts turkey legs crosswise before simmering them first in broth, then in a delightful Thai red-curry sauce. This version skips the broth. To simplify the recipe more, have your butcher cut the drumsticks, or just cook them whole.

Pairing: Vibrant, medium-bodied Spanish red: 2009 D. Ventura Viña do Burato Mencía.

Plus: F&W's Ultimate Thanksgiving Guide

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