Bison Osso Buco Alla Milanese

PROJECT DESCRIPTION

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Directions:

1. For the osso buco, spread flour on plate and season with salt and pepper. Dust osso buco with seasoned flour, shaking off excess. In large, heavy skillet heat 1/4 cup olive oil over high heat. Add half of osso buco and brown on all sides (do not crowd in pan or it wll steam rather than brown), 10-15 minutes. Transfer to plate. Repeat with remaining osso buco, using remaining oil, or more if needed.

2. In large dutch oven, melt butter over medium heat. Add onions, carrots, and celery; cook until onions are pale gold, about 12 minutes. Place osso buco shanks, marrow-side up, on top of vegetables and add wine, broth and tomatoes or tomato sauce.
Bring to a gentle boil, reduce heat to low, cover and simmer until osso buco is very tender, 4 1/2-5 hours. Meat should be fork tender and almost falling off bones.

3. To thicken sauce, remove lid and boil over medium-high heat until reduced to desired consistency.

4. For gremolata, combine garlic, zest and parsley in small bowl. Sprinkle over shanks. Cook 5 minutes longer to give gremolata time to infuse into dish.

**COOK’S NOTES**
If you use diced tomatoes, the sauce will be lighter and brothier. If you use tomato sauce, the pan juices will be richer and will cling to the meat. Gremolata is a traditional mixture of lemon zest, garlic, parsley and sometimes anchovy that is added as a flavorful garnish after the osso buco has finished braising.

Ingredients:
1 1/2 cups all-purpose flour salt and freshly ground black pepper, to taste
6(1 1/2-pound) bison shanks, sawed crosswise into 2 pieces, or 6 (1 pound) large bottom parts of shank.
1/2 cp olive oil, or as needed divided
1/2 cup (1 stick) unsalted butter
2 large or 3 medium yellow onions
4 large carrots, peeled and chopped
4 celery stalks, chopped
2 cups dry white wine
2 cups beef broth
2 cups peeled, seeded, chopped plum tomatoes (fresh or canned), or canned tomato sauce (see cook’s note)

GREMOLATA:
1 tablespoon minced garlic
2 tablespoons grated lemon zest (colored part only)
6 tablespoons chopped fresh flat-leaf parsley

Serves: 6-8
Difficulty: Easy
Type of Dish: Italian
Source: “Italian Slow and Savory”
Date Added: October 17th, 2005

Cuts:
Osso Bucco

  • Date: 2.24 pm, 8 November 2015
  • Category: Entrées