Bison Osso Bucco Recipe

Cooking Directions

1. 1

   Prepare the Bison Osso Bucco

   Preheat the oven to 325°F (163°C). Season the bison shanks with salt and black pepper.

2. 2

   Sear the Meat

   In a large oven-safe pot, heat olive oil over medium-high heat. Add bison shanks and sear until browned on all sides. Remove from pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

4. 4

   Deglaze the Pot

   Stir in the tomato paste, and cook for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom. Cook until reduced by half.

5. 5

   Braise the Osso Bucco

   Return the bison shanks to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender.

6. 6

   Prepare the Vegetables

   About 30 minutes before the osso bucco is done, prepare the root vegetables. Toss them with olive oil, salt, and pepper. Roast in the oven until tender, about 20-25 minutes.

7. 7

   Cook the Asparagus

   In the last 10 minutes of cooking, add white asparagus to the pot with the osso bucco.

8. 8

   Make the Pistachio Gremolata

   In a bowl, combine chopped pistachios, lemon zest, and parsley. Mix well.

9. 9

   Serve

   Once the osso bucco is tender, remove from the oven. Serve hot, topped with pistachio gremolata, alongside roasted root vegetables.