Bison Osso Buco Recipe: Tender, Flavorful, and Easy

Osso buco is a classic Italian dish traditionally made with veal shanks braised slowly to tender perfection. However, if you’re looking to elevate this timeless recipe with a richer, leaner, and more sustainably sourced meat, bison osso buco is an exceptional choice.

Bison meat offers a deep, earthy flavor and a tender texture that beautifully complements the aromatic vegetables and savory broth in this dish. Whether you’re a fan of gourmet meals or simply want to try something new and impressive for your next dinner, this recipe will not disappoint.

In this blog post, we’ll guide you through a detailed bison osso buco recipe, covering everything from ingredients and equipment to tips, variations, and serving suggestions. You’ll discover why this dish is both hearty and elegant—perfect for a special occasion or a cozy weekend meal.

Ready to dive into a culinary adventure with bison meat? Let’s get started!

Why You’ll Love This Recipe

This bison osso buco recipe stands out for its unique combination of flavors and textures. Bison is naturally leaner than beef or veal, making it a healthier alternative without sacrificing taste.

The slow braising process ensures that the meat becomes incredibly tender and infused with the rich flavors of herbs, vegetables, and wine.

The dish is versatile, pairing beautifully with creamy polenta, risotto, or even mashed potatoes. Plus, the traditional gremolata topping adds a fresh, zesty contrast that brightens the entire plate.

If you love rustic Italian cuisine with a modern twist, this recipe is a must-try.

Ingredients

• 4 bison shanks (about 1.5 inches thick, 3-4 lbs total)
• 1/2 cup all-purpose flour (for dredging)
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef or bison broth
• 1 can (14 oz) crushed tomatoes
• 2 teaspoons fresh thyme (or 1 tsp dried)
• 2 teaspoons fresh rosemary, chopped
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for gremolata)
• 1 lemon, zested (for gremolata)
• 1 garlic clove, minced (for gremolata)

Equipment

• Large heavy-bottomed Dutch oven or braising pot
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Tongs (for turning meat)
• Fine grater or zester (for lemon zest)
• Serving plates

Instructions

1. Prepare the bison shanks: Pat the bison shanks dry with paper towels. Season generously with salt and black pepper. Dredge each shank in all-purpose flour, shaking off any excess.
2. Brown the meat: Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Add the bison shanks and brown on all sides until a deep golden crust forms, about 4-5 minutes per side. Remove the shanks and set aside.
3. Sauté the vegetables: Lower the heat to medium. Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and start to caramelize, about 7-8 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Deglaze with wine: Pour in the white wine, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 5 minutes.
5. Add broth, tomatoes, and herbs: Return the browned bison shanks to the pot. Pour in the broth and crushed tomatoes. Add the thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the shanks; add more broth or water if necessary.
6. Simmer and braise: Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and place it in a preheated 325°F (160°C) oven. Braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
7. Prepare the gremolata: While the meat is braising, combine the chopped parsley, lemon zest, and minced garlic in a small bowl. Set aside.
8. Finish the dish: Once the meat is tender, remove the shanks from the pot and keep warm. Discard the bay leaves. If the sauce is too thin, simmer it on the stovetop over medium heat until it thickens slightly. Adjust seasoning with salt and pepper.
9. Serve: Spoon the rich sauce over the bison shanks and sprinkle generously with gremolata for a fresh, zesty finish.

Tips & Variations

For the best flavor, choose bison shanks with a good amount of marrow in the bone—this adds richness to the sauce. If you can’t find bison shanks, beef shanks work well as a substitute.

Some helpful tips for cooking bison osso buco:

• Don’t rush the braising process. Low and slow cooking allows the tough muscle fibers to break down, resulting in tender meat.
• Use homemade broth if possible. It enhances the depth of flavor.
• Try adding a splash of balsamic vinegar or a teaspoon of anchovy paste for an umami boost.
• For a richer sauce, stir in a tablespoon of butter at the end of cooking.

Variations to try:

• Add diced mushrooms to the vegetable base for earthier flavor.
• Swap white wine for dry red wine for a bolder taste.
• Serve over creamy polenta, garlic mashed potatoes, or saffron risotto.

Nutrition Facts

Note: Nutrition values are approximate and may vary based on ingredients and serving size.

Serving Suggestions

Bison osso buco is a hearty dish that pairs wonderfully with a variety of sides. Here are some delicious options to complement your meal:

• Creamy polenta: The smooth texture and mild flavor balance the rich sauce perfectly.
• Saffron risotto: Adds a luxurious touch and a subtle aromatic note.
• Garlic mashed potatoes: Classic comfort food that soaks up the flavorful braising liquid.
• Roasted seasonal vegetables: For a lighter, fresh side to offset the richness.
• Crusty artisan bread: Ideal for mopping up every last bit of the delicious sauce.

Conclusion

Preparing bison osso buco may take some time, but the rewarding flavors and tender texture make it well worth the effort. This recipe transforms a traditional Italian classic by incorporating the distinctive taste of bison, providing a hearty yet refined dish that’s perfect for special occasions or an indulgent family dinner.

The slow braise melds the flavors beautifully, while the gremolata adds a bright, fresh note to finish.

Whether you’re an experienced home cook or looking to try something new, this recipe is approachable and satisfying. For more delicious recipe ideas that elevate your meals, check out our Backpacking Dehydrated Vegan Meal Recipes for Easy Camping, Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious, and Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bison Osso Buco”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and hearty twist on the classic Italian osso buco using tender bison shanks. Slow-cooked with vegetables, wine, and herbs for a flavorful, melt-in-your-mouth dish.”, “prepTime”: “PT20M”, “cookTime”: “PT2H30M”, “totalTime”: “PT2H50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 bison shanks (about 1.5 inches thick, 3-4 lbs total)”, “1/2 cup all-purpose flour”, “2 tablespoons olive oil”, “1 large onion, diced”, “2 carrots, diced”, “2 celery stalks, diced”, “4 garlic cloves, minced”, “1 cup dry white wine”, “1 can (14 oz) crushed tomatoes”, “2 cups beef broth”, “2 teaspoons fresh thyme leaves”, “1 bay leaf”, “Salt and black pepper to taste”, “1 tablespoon lemon zest”, “2 tablespoons chopped fresh parsley”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Pat bison shanks dry and dredge in flour, shaking off excess.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium-high heat; brown shanks on all sides, then remove.”}, {“@type”: “HowToStep”, “text”: “Add onion, carrots, and celery to pot; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in garlic and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Pour in white wine, scraping up browned bits from bottom.”}, {“@type”: “HowToStep”, “text”: “Add crushed tomatoes, beef broth, thyme, and bay leaf; return shanks to pot.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper; bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Cover and cook on low heat for 2 to 2.5 hours until meat is tender.”}, {“@type”: “HowToStep”, “text”: “Remove shanks; reduce sauce if needed.”}, {“@type”: “HowToStep”, “text”: “Serve shanks topped with sauce, garnished with lemon zest and parsley.”}], “nutrition”: {“calories”: “480”, “proteinContent”: “52g”, “fatContent”: “18g”, “carbohydrateContent”: “15g”}}