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Logo of Big Sky Bison featuring a silhouette of a bison in front of a mountain outline, representing the brand's connection to Montana and bison farming.

Braised Bison Shank and Vegetable Stew

Recipes

A meat eaters favorite, easy to prepare delicious braised bison shank and vegetable stew recipe.  We love to experiment with different and unusual cuts of bison meat and recipes and bison shank (Osso Bucco) is one of the tastiest cuts. We love to keep things simple, and of course we favor Big Sky Bison’s 100% pasture raised rich and lightly sweet bison meat. This simple and delicious recipe takes a while to cook but is easy to prepare and will get rave reviews from your guests. We prefer serving the braised bison shank and vegetable stew with Orzo as a side, a few slices of crusty bread to soak up the juices and paired with a nice a Italian red wine.  With this rich and tasty recipe we like to pair with a 2020 Cecchi Chianti Classico.

Preparation takes 20 minutes and cooking takes around 3 hours total.  Serves 3 lucky guests.

Cross-section of two raw beef shanks displaying the bone and marrow, highlighting the rich marbling and texture of the meat, set against a dark background. Ideal for culinary uses such as soups and stews.
Two pieces of beef shank with marrow bones, seasoned and searing in a pot, showcasing a rich brown color and visible spices. Ideal for slow cooking or braising recipes.
Close-up of a hearty beef stew featuring tender chunks of meat, assorted vegetables like carrots and onions, and aromatic herbs simmered in a rich, savory sauce. Perfect for a comforting meal.
A plate of savory beef stew served over orzo pasta, topped with chopped green onions, accompanied by a medley of diced carrots, celery, and tomatoes, and two slices of toasted bread with butter.

Ingredients

  • Three bison shanks, each 1 1/2 inches thick

  • 2 tsp. kosher or pink salt

  • 1 tsp. ground black pepper

  • 1 tbsp. minced garlic

  • 1/4 tsp. dried parsley

  • 1/4 tsp. dried thyme

  • 1/4 tsp. dried basil

  • 2 dried bay leaves

  • 1/4 cup Italian olive oil

  • 2 cups red wine

  • 1 cup diced carrots

  • 1/2 cup diced celery

  • 1 cup large diced yellow onion

  • 1/4 cup chopped green onions

  • 2 cups beef stock

  • 1 can diced tomatoes with juices

  • 1 lbs. Orzo pasta

  • Crusty baguette

Directions

  1. Preheat oven to 375 degrees
  2. Dry the shanks and tie butcher twine around each shank to keep them together as they cook
  3. Season with salt and pepper
  4. Heat a Dutch oven on low heat for 10 minutes, then add 1/3 of the oil
  5. Brown the meat on both sides, 5 minutes per side, remove and set aside in large bowl
  6. Deglaze the pot by pouring 1/2 the red wine, stirring and pouring liquid into the bowl with shanks
  7. Add remaining oil to pot and heat up. Add celery, carrots, onion. Stir and cook for 6 minutes, adding garlic during the last minute
  8. Warm the stock in a pot on the stove, then add to the vegetables. Add the tomatoes, herbs, spices and remaining wine.
  9. Add the meat and wine from the bowl arrange meat in one layer on the bottom of the pot. Bring to a boil.
  10. Cover and transfer Dutch oven to oven and heat for three hours at 375 degrees F, or until fork tender
  11. Cook Orzo pasta during last 15 minutes
  12. Put baguette in the oven for the remaining 7 minutes
  13. Transfer shanks to platter, remove twine and bay leaves. Arrange one shank on each plate nice and tidy. Serve up Orzo, with a topping of the vegetables and juices. Scatter green onions on top.
  14. Slice the baguette and add dollop of real butter to each slice
  15. Pour a glass of red wine, and enjoy a delicious and nutritious meal of Pure-Prairie-Protein!