Bison osso buco
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!
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.
Nutrition
Serving: 2g
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