Bison osso buco is a classic Italian meal. Succulent bison shanks are braised in a rich and hearty tomato red wine sauce topped with a simple gremolata. Ideal for date nights, special occasion dinners, or holiday meals, bison osso buco is a delightful restaurant-quality meal that looks impressive and tastes even better!
While it's traditional to use veal shank, bison shanks are much more affordable and give a similar delicious flavor. Bison shank meat has a milder earthy flavor than veal and it tastes more like beef with just a hint of gaminess.
This classic Italian dish gets its name from the meat used. Ossobuco means "bone with a hole" in Italian. The shank bone is a cross-cut section of the bone and it contains meat surrounding a marrow-filled bone. If you are a fan of bone marrow you'll know how deliciously rich and buttery it is. After slowly braising the shank bones, both the meat and the bone marrow simply melt in your mouth and it's what makes this dish so incredible!
Bison osso buco is especially delicious served topped with a homemade gremolata, made of fresh parsley and lemon zest. It takes this rich and comforting meal to the next level by providing a bright and fresh flavor to it.
Recipe ingredients
Shank. Use bison shanks with the marrow bone. This is an important ingredient in this osso bucco recipe. Make sure your bones are fully thawed if using frozen, so they will get a nice sear all around.
Flour. Dusted onto the shank bones before browning. It is used to thicken up the sauce.
Vegetables. Chopped onion, garlic, carrot, and celery add flavor and make this meal a bit more hearty.
Dry red wine. Wine infuses flavor into the meat and it helps to tenderize it and keep it moist and juicy while cooking.
Stock. Used as the braising liquid. Choose a rich and flavorful stock to enhance the flavor of the meat.
Crushed tomatoes. Gives added flavor to the sauce and helps to tenderize the meat a bit more.
Herbs. Fresh thyme and a bay leaf are cooked in the braising liquid. Fresh thyme will give more flavor than dried and a bay leaf adds a flavor similar to oregano.
Lemon zest and parsley. Used to make the gremolata, an Italian condiment. It adds a deliciously fresh, zesty, and bright flavor to this hearty bison Osso Bucco recipe. Gremolata often contains freshly minced garlic, I didn't use it but feel free to add it if you enjoy the flavor of fresh garlic.
Substitutions
Shank bones. Use beef or veal shanks if you have them.
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Flour. Any type of flour can be used.
Broth. Rich broths like beef or bison will lend the most flavor to the meat and the sauce.
Tomatoes. You can use canned diced tomatoes, fresh tomatoes, tomato paste, or tomato sauce.
Wine. Add more stock or broth. Dry white wine can be used but it will give your sauce a lighter and slightly different flavor.
Variations
Use pancetta or prosciutto to brown the shank meat to add a unique depth of flavor to this dish. Once the bacon or pancetta is browned and the fat is rendered out transfer the crispy meat to a paper towel-lined plate then brown the shank meat as usual in the fat.
Add lemon juice to the gremolata for a stronger citrus flavor.
Use dried herbs instead of fresh ones. Add in a teaspoon each of dried thyme, oregano, and basil.
Frequently asked questions
Traditionally shank meat is used for osso bucco. It contains meat surrounded by a bone with marrow in the middle. This cut of meat is tough and chewy so that's why slow cooking is the key to this recipe!
Osso Bucco is done when the meat can easily fall off a fork. The meat should be buttery tender, if it's not, allow the meat to braise for 20 - 30 minutes longer or until it does.
More bison recipes
Hope you will like this bison osso buco recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Recipe
Bison osso buco
Ingredients
- 2 bison shanks with marrow bone
- Salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- ½ onion finely chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 2 garlic cloves minced
- ½ cup dry red wine
- 1 cup beef or bison stock
- ½ can about 7 oz crushed tomatoes
- ½ teaspoon thyme chopped
- 1 bay leaf
- Zest of ½ lemon
- Fresh parsley chopped for garnish
Instructions
- Season the bison shanks with salt and pepper. Dredge in flour, tapping off excess.
- Heat olive oil in a Dutch oven or heavy pot. Brown shanks on all sides, about 3-5 minutes per side. Set aside.
- In the same pot, add onion, carrot, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Pour in red wine, scraping up any browned bits. Reduce by half.
- Stir in stock, tomatoes, thyme, and bay leaf.
- Return shanks to the pot. Bring to a simmer, then cover and cook on low heat for about 2-3 hours, until meat is tender.
- Combine lemon zest and parsley in a small bowl to make the gremolata.
- Remove the bay leaf, adjust seasoning, and plate the shanks. Spoon over some sauce and vegetables. Garnish with gremolata.
- Serve with creamy polenta or mashed potatoes.
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