Bison Osso Buco Slow Braise

This bison osso buco brings a rich and hearty twist to the classic Italian stew by using tender bison shanks. It is perfect for a comforting weekend meal when you have time to let flavors develop and enjoy the satisfying depth of slow-cooked meat and vegetables.

I first made this after finding beautiful bison shanks at the market and was amazed at how tender and flavorful the meat became with just a few simple ingredients and slow cooking.

Ingredients

• Bison shanks with marrow bone: provide rich flavor and gelatin for a luscious sauce& look for evenly sized shanks with fresh pink meat
• Salt and black pepper: for seasoning that enhances natural meat flavors
• All-purpose flour: for dredging to create a light crust and help thicken the braising liquid
• Olive oil: adds a fruity base for browning the meat and vegetables& choose extra virgin for best flavor
• Onion, carrot, and celery: form the classic soffritto which develops the stew’s foundation& fresh crunchy vegetables lend sweetness and depth
• Garlic cloves: provide aromatic savory depth& use fresh minced garlic to avoid bitterness
• Dry red wine: adds acidity and complexity& pick a wine you enjoy drinking for best results
• Beef or bison stock: deepens the meaty notes& if using store-bought, choose low sodium to control saltiness
• Crushed tomatoes: bring acidity and a slight sweetness to balance richness& opt for a good-quality tin with no added sugar
• Fresh thyme and bay leaf: build herbal layers& fresh thyme is vibrant but dried works well too
• Lemon zest and fresh parsley for gremolata garnish: introduce brightness and herbaceous contrast

Instructions

Build The Flavor Base:

Season the bison shanks generously with salt and pepper to enhance the meat’s natural taste. Dredge them lightly in flour, shaking off the extra to create a thin coating that aids browning and thickens the sauce.

Brown The Meat:

Heat olive oil over medium heat in your Dutch oven or heavy pot until shimmering. Add the shanks and brown well on all sides, about 3 to 5 minutes per side. This step locks in flavor through caramelization. Remove the shanks and set aside.

Cook The Vegetables:

In the same pot, add the onion, carrot, and celery. Stir and cook over medium heat until the vegetables are softened and translucent, about 5 minutes. Add the minced garlic last and sauté for one more minute. This slow softening releases their natural sweetness and builds the stew’s depth.

Deglaze With Wine:

Pour in the dry red wine and scrape the browned bits from the bottom of the pan with your spoon or spatula. Let the wine reduce by half over medium heat so the alcohol cooks off and the flavor intensifies.

Simmer The Stew:

Add the beef or bison stock, crushed tomatoes, chopped thyme, and bay leaf. Return the browned shanks to the pot nestling them among the liquids and vegetables. Bring to a simmer, then cover the pot and reduce heat to low. Cook gently for 2 to 3 hours until the meat is fork tender and almost falling off the bone.

Make The Gremolata:

While the stew cooks, combine the lemon zest and chopped fresh parsley in a small bowl. This fresh herb condiment will brighten the rich flavors just before serving.

Finish And Serve:

Remove the bay leaf from the stew and taste for seasoning, adding more salt or pepper as needed. Plate the shanks with some sauce and vegetables spooned over. Garnish with gremolata for a lively, fresh contrast. Creamy polenta or mashed potatoes make the perfect comforting sides.

Preparing this for family gatherings created fond memories as everyone bonds over the tender meat and vibrant sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on low to keep meat tender and avoid drying out the sauce. Leftover stew flavors marry beautifully so it often tastes even better the next day.

Ingredient Swaps

If bison shanks are unavailable try veal or beef shanks for a more traditional osso buco. Use vegetable stock instead of meat stock for a lighter but still flavorful stew. Fresh herbs can be swapped with dried if needed, just reduce the quantity by half.

Serving Ideas

Serve osso buco with creamy polenta or buttery mashed potatoes to soak up the luscious sauce. A side of roasted seasonal vegetables or a simple green salad adds freshness and balances the meal.

The perfect bison osso buco balances rich, slow-cooked meat with a bright fresh gremolata for an unforgettable meal.

Frequently Asked Recipe Questions

→ What cut of bison is best for this dish?

Bison shanks are ideal as their marrow bones add richness and the connective tissues break down beautifully during slow cooking.

→ How do I achieve tender meat in this braise?

Low and slow cooking over 2-3 hours allows the meat to become tender while absorbing the flavors of the braising liquid.

→ Can I substitute red wine with another liquid?

Dry red wine adds depth, but you can use additional stock or a mixture of stock and a splash of vinegar if preferred.

→ What is gremolata and why is it used here?

Gremolata is a fresh mixture of lemon zest and parsley, which adds a bright, herbal finish balancing the rich sauce.

→ What side dishes complement this preparation well?

Creamy polenta or mashed potatoes work perfectly, absorbing the flavorful sauce and providing a smooth texture contrast.

→ Should the vegetables be pureed or left chunky in the sauce?

The vegetables are cooked until soft but left chunky to add texture and body to the braising sauce.