Posts Tagged ‘osso bucco’

Ingredients

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.