Bison Osso Buco

Game meat version of this classic Italian dish

I am a big fan of Osso Buco, this classic dish is a favorite in many countries, while traditionally made from Veal, it can be made from shanks of any animal. I originally had this meal in Rome, but really gained an appreciation in Hungary with deer meat.


  • 3-4 bone in Bison (or any shank of an animal) *note that game meat tends to be tougher and tends to need more cooking.
  • 2 yellow onions chopped (but for this I am using small white boiled onions)
  • 5 cloves of garlic whole
  • 1 cup white wine ( am using @bluenunwines for this)
  • 2 cans diced tomatoes
  • 1 tbsp. tomato paste
  • 3 cups chicken broth
  • black pepper, sea salt, paprika to taste
  • Italian seasoning (rosemary, parsley, sage, thyme, oregano, basil, bayleaf)

Tie your shank with twine, add salt, pepper and paprika to the Bison and stick in the fridge for 1-2 hours. In my @smithy No. 12 pan, I start by searing my meat, 3 min on both sides and hold the meat on the edge to sear the sides.

Remove the shanks from the pan, add your garlic, onion to the pan and sauté, be sure not to burn. Add tomato paste and paprika and cook until all the onions and garlic are covered.

Add your diced tomato, broth and wine, bring to a slight boil.

Add back in your shank and braise with gravy.

Place in 375 degree oven for 1 1/2 hours or until the meat is tender and falls off the bone. *Be sure to turn your shank every 30 min. so not to dry out one side.

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