Preheat oven to 325°F.

Heat a large Dutch oven or sauté pan, lightly coated with evoo, over medium-high heat. Brown turkey pieces on all sides until dark brown. Transfer to a plate.

Brown vegetables (fennel, carrots, garlic, celery, and mushrooms) in batches, adding more evoo as needed.   Season vegetables with salt and pepper, and cook for 5 minutes, or until golden brown, very fragrant, and slightly softened.

Add tomato paste and vinegar. Scrape up any brown bits stuck to the pan. Add browned vegetables and turkey. Add soaked mushrooms with their liquid.  Pour wine and stock over the mixture and cover. Braise for 2 hours, or until the meat is cooked through and falling off the bone.

Gently remove meat and set aside. Strain out vegetables and discard. Reduce braising liquid over high heat for 5 to 10 minutes, or until it coats the back of a spoon.

Serve Turkey Osso Buco with reduced pan juices, Pumpkin Spoon Bread, and Pumpkin Seed Gremolata.