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Buffalo Osso Buco

This classic Italian dish (typically made with veal), but fabulous with bison, is a favorite of mine. The slightly sweet, rich, grassy goodness of our bison meat braised in white wine and lemon is a winning combination.

Although I prepare it year round, it is always my go-to meal for our family Easter celebration. I’ve done a little cooking video to show you the steps. 

I know you will love this recipe!

 Shop Bison Shanks

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8 comments

  • While the osso buco video is informative, it would be VERY VERY helpful to have a written recipe to get all of the ingredients and quantities without having to keep stopping the video to write them down. Is there a written recipe? I could not find it.

    Elizabeth Blakely
  • Hi Dayna (and Alice, I’m so sorry I don’t answer you fully) – Braise at 350 to 375 for 2 to 2.5 hours. Dish is ready when meat pulls apart easily. Thank you both for catching this!

    jill
  • Hi Jill,

    Can’t wait to try this recipe! Can you tell me at what temperature to set the oven? Thank you for sharing this!

    Thx!

    Dayna
  • I’ve been making your recipes for several years now, and have to say, this is my favorite so far! Made it for Christmas eve dinner, and it was wonderful.

    William
  • Hi Alice. Braise for 2 to 2.5 hours or until shanks pull apart easily with two forks. Enjoy! Jill

    jill
  • I did not hear Jill tell us how high to turn on the oven to bake the meat for this recipe. Please advise. Thank you.

    Alice Gillaroo
  • We’ll see if we can’t get him to make a cameo appearance. Other video’s of Dan coming soon…

    jill
  • The videos are a nice touch, the recipes are great, the buffalo is just awesome, but we would love seeing you and Dan together. We miss seeing him.

    Joe Harvey

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