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Bison Osso Buco

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 3 lbs. bison bone-in shanks
  • Flour for dusting
  • Kosher salt
  • Freshly ground black pepper
  • 2 TBSP olive oil
  • 2 medium onions sliced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • ½ cup red wine
  • 6 cloves garlic minced or pressed
  • 1 28-ounce can of diced tomatoes, undrained
  • 1½ cups beef stock
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • Crushed red pepper to taste
  • ¼ cup parsley chopped
  • Parmesan cheese
  • 1 lemon cut into wedges

Instructions
 

  • Preheat the oven to 350°F.
  • Pat the bison shanks dry and season both sides with kosher salt and black pepper. Then, dust with the flour.
  • Place a Dutch oven on the stovetop over medium-high heat and add the olive oil. Add the bison shanks and brown all sides, about 3 minutes per side. Remove the browned shanks and set aside.
  • Add the onions, carrots, and celery to the Dutch oven. Sauté until slightly tender, about 4–5 minutes. Add the red wine and deglaze the pan, scraping the delicious bits from the bottom of the pan.
  • Add the garlic, tomatoes, beef stock, thyme, oregano, basil, bay leaf, and crushed red pepper. Bring it to a simmer.
  • Return the shanks to the pan. If needed, add more beef stock to fully cover the shanks. Cover with a lid and place in the oven. Baste the bison shanks every 30 minutes, and turn the shanks halfway through (about 1½). Braise until the meat is tender and falling off the bone.
  • To serve, remove the bison shanks and place them on plates. Spoon the pan sauce from the Dutch oven over the shanks and garnish with the parsley, Parmesan cheese, and a wedge of lemon.
Keyword bison, shank