Buffalo Osso Buco
Rated 5.0 stars by 1 users
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!
Directions
I’ve done a little cooking video to show you the steps.
9 comments
Making this special dish for Thanksgiving this year, along with a lemon sage risotto. So much to be thankful for, especially the ability to enjoy and support grass-fed bison. Our best to all of you!
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.
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!
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!
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.
Hi Alice. Braise for 2 to 2.5 hours or until shanks pull apart easily with two forks. Enjoy! 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.
We’ll see if we can’t get him to make a cameo appearance. Other video’s of Dan coming soon…
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.