Bison Osso Buco Slow Braise (Printable Version)

Slow-cooked bison shanks in a rich tomato and red wine sauce with fresh herbs and gremolata.

# Ingredients Required:

→ Meat

01 - 2 bison shanks with marrow bone

→ Seasoning and Coating

02 - Salt to taste
03 - Freshly ground black pepper to taste
04 - 2 tablespoons all-purpose flour

→ Cooking Fats

05 - 2 tablespoons olive oil

→ Aromatics

06 - ½ onion, finely chopped
07 - 1 carrot, chopped
08 - 1 celery stalk, chopped
09 - 2 garlic cloves, minced

→ Liquids

10 - 120 ml dry red wine
11 - 240 ml beef or bison stock
12 - 200 g crushed tomatoes (approx. half a 400 g can)

→ Herbs and Garnish

13 - ½ teaspoon chopped thyme
14 - 1 bay leaf
15 - Zest of ½ lemon
16 - Fresh parsley, chopped (for garnish)

# Guide to Cooking:

01 - Season the bison shanks generously with salt and freshly ground black pepper. Dredge each shank in all-purpose flour, shaking off any excess.
02 - Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the shanks thoroughly on all sides, approximately 3-5 minutes per side, then remove and set aside.
03 - In the same pot, add chopped onion, carrot, and celery. Cook over medium heat until softened, about 5 minutes. Add minced garlic and sauté for an additional minute.
04 - Pour in dry red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half over medium heat.
05 - Stir in beef or bison stock, crushed tomatoes, chopped thyme, and bay leaf. Return the browned shanks to the pot, ensuring they are partially submerged.
06 - Bring the mixture to a simmer, cover, and reduce the heat to low. Cook gently for 2 to 3 hours until the meat is tender and falling off the bone.
07 - Combine lemon zest and chopped fresh parsley in a small bowl to create the gremolata garnish.
08 - Remove the bay leaf from the braise. Adjust seasoning with salt and pepper as needed. Plate the shanks, spoon over the sauce and vegetables, and garnish with gremolata. Serve alongside creamy polenta or mashed potatoes.

# Extra Suggestions:

01 - Slow simmering the shanks on low heat ensures tender, flavorful meat. Using marrow bone adds richness to the sauce.

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