Ingredients

• 3/4 pound pasta
• 1 tablespoon olive oil
• 1 pound zesty buffalo sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried basil
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) package frozen chopped spinach
• 1/2 cup grated Parmesan cheese

1-2 lbs. of Smoky Hill Bison buffalo shanks

1 cup seasoned flour (see note below)

3 tablespoons olive oil

4 cups chicken stock, plus more if needed

2/3 cup white wine

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh sage

1 sprig fresh rosemary

8 medium garlic cloves, crushed and peeled

Directions

Preheat the oven to 350 degrees F. Dredge the shanks in the seasoned flour. Heat the olive oil in a large heavy skillet over medium-high heat. Add the shanks and brown on all sides. Transfer them to a large casserole dish.

Add the stock, wine, parsley, sage, rosemary, and garlic to the casserole. Bake for 2 hours. Reduce the heat to 300 degrees F and bake, basting the shanks occasionally to keep them tender and moist, and adding more stock if necessary, until the meat is tender and falling from the bone, 4 to 6 hours longer.

Note: To make seasoned flour, combine 1 cup quick-mixing flour with 1 teaspoon each garlic salt, dried oregano, dried thyme, dried basil, and freshly ground black pepper.

1/2 Envelope Dried Onion Soup Mix
2 T. Sugar
1/2 c. Ketchup
1/2 c. Salad Oil
1/4 c. Vinegar
1 T. Prepared Mustard
1/4 tsp. Salt
Dash of Hot Sauce (optional)
1/2 c. Water
1 to 2 lbs. cubed buffalo Kabob Meat
Your choice of fresh vegetables- onion wedges, green pepper chunks, mushrooms, squash, cherry tomatoes, squash slices, etc.
Metal or wood skewers 

Directions

Mix the first nine ingredients together and bring to a boil in a pan on the stove. Simmer for 20 minutes. (Can be done in the microwave at 50% power, stirring occasionally.)

Cool marinade, and put in a glass dish with cubed meat. Cover bowl with plastic wrap and refrigerate overnight. (Can use a self-closing plastic bag to marinate in.)
Cut up vegetables in small hunks and alternate with drained meat pieces on skewers, leaving a 1/4-inch space between pieces. Grill directly on medium-heated grill, brushing occasionally with reserved marinade up to the last 5 minutes of grilling. It will take 8 to 12 minutes for medium doneness. Discard leftover marinade.

Note: Can be served on a bed of rice. Makes 4 to 6 servings per pound of meat, depending on how many vegetables you use.