Ingredients:

  • 4 Bison Center-Cut Shanks (approx. 1 lb each)
  • 30g all-purpose flour
  • 5g kosher salt
  • 3g freshly cracked black pepper
  • 45ml grapeseed oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, smashed
  • 30g tomato paste
  • 240ml dry red wine (Nebbiolo or Cabernet Sauvignon)
  • 710ml high-quality beef or bison bone broth, heated
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 bunch flat-leaf Italian parsley, finely chopped
  • 2 organic lemons, zested
  • 2 garlic cloves, minced into a paste
  • 1 pinch flaky sea salt

Instructions:

  1. Pat the bison shanks bone-dry with paper towels to ensure a proper Maillard reaction. Season generously with salt and pepper, then dredge lightly in flour, tapping off the excess.
  2. Heat grapeseed oil in a large enameled Dutch oven over medium-high heat. Sear the shanks until a deep mahogany crust forms on all sides, about 4-5 minutes per side. Remove shanks and set aside.
  3. Reduce heat to medium. Add the onion, carrots, and celery (mirepoix) to the fat remaining in the pot. Sauté until softened and just beginning to brown. Add smashed garlic and tomato paste, cooking for 2 minutes until the paste darkens.
  4. Deglaze the pan with the dry red wine, scraping the bottom to release the fond (browned bits). Simmer until the wine has reduced by half.
  5. Return the shanks to the pot. Pour in the pre-heated bone broth until the liquid reaches halfway up the sides of the meat. Add rosemary, thyme, and bay leaves.
  6. Cover tightly and transfer to a 300°F (150°C) oven. Braise for 3 hours, or until the meat is fork-tender and beginning to pull away from the bone.
  7. While the meat rests, prepare the gremolata by combining the chopped parsley, lemon zest, minced garlic paste, and a pinch of flaky sea salt in a small bowl.
  8. Serve the shanks topped with the braising liquid and a generous spoonful of fresh gremolata.