Bison ox-tails simmered in tomato and red wine sauce for hours until the meat falls of the bone, makes for a delicious, flavorful, one pot meal. Serve with crusty bread and a glass or two of vino! Serves 4.
2 – pounds Wild Idea Buffalo Ox-Tails, rinsed and patted dry
1 – tablespoon butter
1 – tablespoon olive oil
1 – onion, minced
6 – ribs celery, 5 halved, one minced
2 – garlic cloves, chopped
2 – bay leaves
5 – whole cloves
1 – teaspoon black pepper
1 – teaspoon salt
½ - teaspoon smoked paprika
1½ - cups red wine
2 – tablespoons tomato paste
1 – 28 ounce San Marzano or other stewed tomatoes, chopped
½ - teaspoon cinnamon
- Preheat oven to 375°.
- In heavy pot over medium high heat, heat butter and oil. Add buffalo ox-tails to pan and brown on both sides, about 3 minutes each side.
- Add all minced vegetables, celery haves and spices to the pot. Sauté until tender, about 8 minutes.
- Add wine, tomato paste, chopped tomatoes and cinnamon and stir to incorporate. Bring to a boil, cover, and place in preheated oven.
- Stew buffalo ox-tails for about 3 hours or until meat is tender, and starts to fall away from the bone. Check occassionally, adding a little more wine as needed.
- During the last part of the cooking, place sliced carrots on baking sheet and brush with a little olive oil. Place in oven and roast until el dente. You may want to finish under the broiler for a few minutes to slightly brown.
- To serve, spoon stewed shanks and roasted carrots over polenta, and garnish with fresh herbs.