Cozy Nights Call for Bison Osso Buco: An Easy Recipe That’s Out of This World

Let me start by saying this: I’ve never had osso buco before. Sure, I’ve seen it pop up on menus at fancy Italian restaurants and heard friends rave about it, but I’d never taken the plunge myself. So, when I decided to make my first osso buco at home, I wasn’t entirely sure what to expect. Would it be complicated? Would the flavors be worth the effort? Let me tell you — I was absolutely blown away! And the best part? It was so much easier than I thought it would be.

Instead of using traditional veal or beef, I opted for bison. Why bison? I’ve been a fan for years, and for good reason. Bison meat is leaner, packed with nutrients, and has a slightly sweeter, richer flavor compared to beef. Plus, it’s a more sustainable choice, which always feels good. If you haven’t tried bison yet, this recipe is the perfect introduction. Trust me, you’re in for a treat.

Why Choose Bison Osso Buco?

Before we dive into the recipe, let’s talk about why bison deserves a spot on your dinner table. Here are just a few reasons why I prefer bison over beef:

1. Nutritional Benefits: Bison is leaner than beef, with less fat and fewer calories per serving. It’s also higher in protein, which makes it an excellent choice if you’re looking to fuel your body while keeping meals light and nutrient-dense.
   • A 3-ounce serving of bison has about 143 calories, 2.4 grams of fat, and 24 grams of protein. Compare that to beef’s 211 calories, 14 grams of fat, and 22 grams of protein (for the same portion size), and it’s easy to see why bison is a healthier option.
2. Rich in Vitamins and Minerals: Bison is packed with essential nutrients like B vitamins (especially B12), zinc, iron, and selenium. These nutrients support energy production, immune health, and overall well-being.
3. Easier to Digest: Because bison is so lean, it’s often easier on the stomach than fattier cuts of beef. If you’ve ever felt sluggish after a big steak dinner, you’ll appreciate how light and satisfying bison can be.
4. Sustainability: Bison are primarily grass-fed and raised without antibiotics or hormones, making them a more environmentally friendly and ethical choice compared to conventionally raised beef.

The Recipe: Easy Bison Osso Buco

Now that we’ve covered why bison is amazing, let’s get into the recipe. This bison osso buco recipe is everything you want in a comforting dinner: tender, flavorful, and so satisfying. And did I mention it’s easy? With just a little prep work and some hands-off cooking time, you’ll have a dish that tastes like it came from a high-end restaurant.

Ingredients:

• 3-4 bison shanks (about 1 inch thick)
• 3 pounds bison osso buco
• flour for dusting
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter (more as needed)
• 2 medium onions, sliced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• ½ cup dry red wine
• 6 cloves garlic, minced
• 1 14oz can of original Rotel 
• 1 14oz can of diced tomatoes, undrained
• 2 cups beef bone broth (more as needed)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 jalapeno, diced
• ¼ cup parsley, chopped
• grated parmesan for garnish
• 1/2 lemon, cut into wedges

Instructions:

1. Season and Sear the Shanks: Preheat the oven to 350°F. Pat the bison shanks dry and season generously with salt and pepper then dust with flour. Heat olive oil and butter in a large Dutch oven. Sear the shanks on all sides until browned, about 2-3 minutes per side. Remove and set aside.
2. Sauté the Veggies: Reduce the heat to medium and in the same pot, add the onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
3. Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2-3 minutes.
4. Add the Liquids: Stir in the diced tomatoes, jalapeno stock, thyme, oregano, basil, and bay leaf. Return the bison shanks to the pot, ensuring they’re partially submerged in the liquid.
5. Simmer Low and Slow: Cover the pot and reduce the heat to low. Simmer gently for 2-3 hours, turning the shanks occasionally, until the meat is tender and falling off the bone. 
6. Serve and Enjoy: Remove the thyme sprigs and bay leaf. Garnish with Parmesan cheese and fresh parsley before serving. This dish pairs beautifully with creamy polenta, mashed potatoes, crusty bread, or homemade pappardelle. 

Final Thoughts

If you’ve never tried osso buco before, this bison version is the perfect place to start. It’s hearty and comforting without being heavy, and the flavors are truly next-level. Plus, knowing you’re cooking with a healthier, more sustainable protein makes it even better.

So, grab some bison shanks, fire up your Dutch oven, and prepare to be amazed. I promise, this is one recipe you’ll come back to again and again. Let me know if you try it — I’d love to hear your thoughts!

Bison Osso Buco

Cozy nights call for this easy Bison Osso Buco recipe! With minimal effort, you’ll create a rich, tender dish that’s out of this world and perfect for any comfort food craving.

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Servings: 4

Author: Kasey Lynch

Equipment

• 1 Cast Iron Dutch Oven

Ingredients

• 3 pounds bison osso buco
• flour for dusting
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter more as needed
• 2 medium onions sliced
• 2 medium carrots peeled and sliced
• 2 celery stalks sliced
• ½ cup dry red wine
• 6 cloves garlic minced
• 1 28-ounce can diced tomatoes, undrained
• 1½ cups beef bone broth more as needed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 jalapeno diced
• ¼ cup parsley chopped
• grated parmesan for garnish
• 1 lemon cut into wedges

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Instructions

• Preheat the oven to 350°F. Pat the bison shanks dry with a paper towel. Season both sides with salt and pepper and dust with the flour.
• Place a Dutch oven on the stovetop over high heat and add the olive oil and butter to the pan
• When the oil and butter is hot, add the shanks and brown all sides, about 3 minutes per side.
• Remove the browned shanks and set aside.
• Reduce the heat to medium-high and add the onions, carrots, and celery to the pot. Season with salt and pepper and sauté until slightly tender, about 4 to 5 minutes.
• Add the wine and deglaze the pan, scraping the delicious bits from the bottom of the pan.
• Add the garlic, diced tomatoes, beef bone broth, thyme, oregano, basil, bay leaf, and jalapeno, then bring to a boil.
• Return the shanks to the pan. If needed, add more beef bone broth to fully cover the shanks.
• Cover with a lid and place in the oven for 2 to 3 hours, until the meat is falling off the bone. You can also leave it on a low simmer on the stove, but it’s better when you finish it in the oven.
• Check the oven every 30 minutes, basting the shanks, and turn the shanks halfway through.
• To serve, remove the shanks with a slotted spoon and place them on individual plates. Spoon the sauce from the pot over the shanks and garnish with parsley, Parmesan, and a lemon wedge.