Cooking with Jill: How to Cook 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 this dish year round, it is always my go-to meal for our family Easter celebration. I’ve also done a little cooking video to show you the steps. I know you will love this recipe!



  • Posted on by Maria

    This recipe is fabulous! I've made it for special occasions several times over the years, and the combination of lemon/white wine/buffalo is magnificent.

  • Posted on by Kirsten

    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!

  • Posted on by Elizabeth Blakely

    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.

  • Posted on by jill

    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!

  • Posted on by Dayna

    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!


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