Bizarre Foods Monday: Buffalo Osso Bucco
I know it’s Tuesday but these took longer than anticipated to thaw for dinner yesterday so I’m doing a Bizarre Tuesday. Deal with it. This was hearty and tender. Keep in mind if you halve the recipe to reduce your cooking time. I overdid it a little and boiled off a bit too much of the sauce.
4 lbs. bison shank
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 – 6 cloves of minced garlic
3 tsp. chopped oregano
3 tsp. chopped basil
1 Bay leaf
½ cup of red wine (or a little more if you like)
2 cans of petite diced tomatoes
1 Tsp. apple cider vinegar
2 Cups of Water
Salt & Pepper to taste
4 tsp. butter
Optional Garnish: Chopped basil, chopped parsley, grated parmesan
Salt & pepper shanks. Melt butter in braising pan, add olive oil to coat the bottom of the pan. Brown all sides of shanks on high heat, quickly. Remove shanks and reduce heat to med-low. Add onions, carrots, celery and garlic, sauté for 5 – 8 minutes. Add oregano and basil; sauté for 2 minutes. Add tomatoes and heat to a simmer. Add shanks, wine, vinegar and water. Cover, cook over low heat for 6 hours. Salt & pepper to taste. Garnish optional.
This is also a great recipe for the crockpot. When using the crockpot, use enough water to cover the shanks. Make enough for leftovers – this is even better the next day.
Suggestions: Serve with mashed potatoes or rice.
Serves 6 – 8