photo by Charlotte Dupont


Chef Tony Meyers of Serratto Restaurant & Bar in Portland shares his recipe for osso bucco made with bison.

6 bison shanks, sliced
Kosher salt and black pepper
1 cup all-purpose flour
3 tablespoons vegetable oil
1 cup yellow onions, diced
1 cup celery, diced
1 cup carrots, diced
5 cloves garlic, whole
1 sprig rosemary
1/2 bunch fresh thyme
1 teaspoon peppercorns
2 tablespoons tomato paste
2 bay leaves
2 cups red wine
4 cups chicken stock
1 orange cut in half and peeled for zest
2 tablespoons unsalted butter, cold

Preheat oven to 350 degrees F. Season shanks with salt and pepper. Dredge in flour, pat off excess flour and set aside. In a Dutch oven, heat 3 tablespoons vegetable oil on medium-high heat. Add floured shanks. Brown on each side for 3 minutes. Remove and add onions, celery, carrots, garlic, rosemary, thyme, peppercorns, tomato paste and bay leaves. Cook until slightly brown and caramelized.

Deglaze with red wine. Reduce by half and add chicken stock, orange and zest peels. Add shanks to the liquid, cover and braise in oven for 4 hours; at 3 hours, check meat’s tenderness with a fork. When tender, remove shanks from liquid. Strain liquid from the vegetables, discard the vegetables and reduce liquid to a nappe consistency (until it coats the back of a spoon). Remove from heat and whisk in cold butter.

Serve shanks over roasted red potatoes. Serves 6 to 8.

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