Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a large, oven-safe pot, heat the olive oil over medium-high heat. Brown the turkey leg on both sides for about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the chopped onion, carrots, and celery. Sauté for 5 minutes until they begin to soften. Add the minced garlic and cook for another minute.
4. Pour in the Philmore Harrison Jerk Marinade, diced tomatoes, and chicken broth. Stir to combine.
5. Return the turkey leg to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer.

1. Add the potato wedges around the turkey in the pot.
2. Cover the pot and transfer it to the preheated oven. Let it cook for about 2.5 to 3 hours, or until the turkey is tender and easily pulls away from the bone, and the potatoes are cooked through.
3. Remove from the oven and let it cool slightly. Season with salt and pepper to taste.
4. Serve the turkey osso bucco and potato wedges over cooked rice or polenta. Garnish with fresh parsley for a pop of color.

This updated dish now includes delicious and crispy potato wedges, adding a wonderful texture and flavor to the meal. Enjoy, Philmore Harrison!