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!
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!
Ingredients
2 pkgs. buffalo shanks, rinsed, patted dry and tied with butcher string
½ cup flour
2 teaspoon kosher salt
2 tablespoon black pepper
1 tablespoon dried thyme
3 tablespoons olive oil
3 tablespoons unsalted butter
1 onion, chopped, about 2 cups
8 ounces mushrooms, stems removed and sliced
4 clove garlic, chopped (2 tablespoons)
1 bottle white wine, plus ½ cup
¼ cup parsley, finely chopped, plus more for garnish
Mix flour with 1 teaspoon salt, 1 tablespoon pepper, and thyme.
Roll shanks in the flour mixture.
In heavy deep sauté pan over medium high heat, add half
of the butter and oil.
Place the shanks in the pan and brown on both sides. Remove shanks from the pan.
Add the remaining butter & oil to the pan, along with the onions and sauté until lightly browned.
Add the mushrooms, garlic, remaining salt & pepper, and sauté for 5 minutes.
Add the white wine, lemon zest & juice, and ¼ cup chopped parsley, and bring to a boil.
Return shanks to the pan, cover and place in a 350* oven
for 2½ hours. (If not pull
apart tender - continue to braise in the oven until that is achieved.)
Remove the shanks from pan and place on platter. Cover with foil to keep the heat in.
Return the pan with juices to the stovetop over medium high heat and bring to a boil. Whisk in the cornstarch/white wine slurry to thicken.
Pour the sauce over the shanks. Garnish with parsley and lemon wedges.
Recipe Note
Cooking with 100% grass-fed/grass-finished bison meat, will make your meals more nutritious, in addition to delicious!
