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April 12, 2019

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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


Comments

Joe Harvey

April 15, 2019

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.

jill

April 15, 2019

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

Alice Gillaroo

November 18, 2020

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.

jill

November 18, 2020

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

William

December 26, 2020

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.

Dayna

January 18, 2021

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!

jill

January 18, 2021

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!

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