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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.
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

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.