Braised Bison Shanks, Bison Veggie Marrow Appetizers, & Pulled Bison Meat Sandwiches

Braised Bison Shanks


Although similar to 'osso buco', this bison version is much heartier and richer tasting than veal. Slow cooking at low heat suits this cut the best. These shanks are ready to serve after a second day of cooking.

This is one of our most versatile recipes. The shanks can be served as is, after a second day of cooking, or you can go one step further and try the Bison Veggie Marrow Appetizers and our Pulled Bison Sandwiches. (Both described below)


4 tbsp
5 to 6 lbs
2 tbsp
1 1/2 cups
1 tbsp
1 -- 28 oz can
3 tbsp
6 cups
1 - 5 inch sprig
12 sprigs
6 to 8 sprigs
1 cup
1 tsp

cooking oil (peanut or grape seed preferred)
bison shank cut into sections 2 to 3 inch thickness preferred
celery stalks, diced
carrots, scraped and diced
diced onions
chopped garlic
diced plum tomatoes
tomato paste
stock or broth, homemade preferred
(any combination of bison/beef, chicken or vegetable)
fresh rosemary
fresh thyme
fresh parsley
bay leaves
dry red wine (optional)
whole peppercorns
whole cloves


  • Heat 1 to 2 tbsp cooking oil in a large saucepan over medium-high heat. Once oil is hot and almost smoking, in batches, brown shanks on all sides. Add more cooking oil as required. Set browned shanks aside on a holding plate.

  • Over medium-high heat, melt butter in an 8 quart Dutch oven. Add the celery, carrots, and onion. Sauté until the vegetables begin to brown. Add chopped garlic and sauté for 2 minutes longer.

  • Blend in plum tomatoes, tomato paste, stock/broth, rosemary, thyme, parsley, bay leaves, red wine (if using), salt, peppercorns, and cloves.

  • Return browned shanks to the Dutch oven. If necessary, add more water or stock to just cover the shanks.

  • Put Dutch oven, uncovered, in a 275F oven. Allow shanks to braise for 4 hours, stirring once or twice. Turn off oven. Leave the shanks in the oven for one more hour before removing. Allow to cool to room temperature, refrigerate overnight.

  • The next day remove the Dutch oven from the refrigerator. Remove the top layer of hardened fat and discard. Cover and reheat shanks in a 250F oven for 3 1/2 hours.

  • Serve with vegetables of choice and a gremolata garnish if so desired.

    (A basic gremolata is made by combining 3 tbsp of finely chopped parsley with 1 tbsp grated lemon peel and 1 tsp minced garlic.)

Bison Marrow Appetizers


Marrow, that easily digested soft substance found in the center of the shank bones, should not be overlooked for its nutritional and taste value. Nutritionally marrow provides essential fat, Vitamin A, thiamin, niacin, phosphorus and iron. Tastewise marrow bones add flavor to soups, stews, and stocks.

Traditionally, cooked marrow on its own is served with toast points - spoon it on and away you go. But in this recipe, not letting anything go to waste, we are using the marrow and the strained vegetables from the shank recipe to produce a superb tasting appetizer. The only other thing you need for this one is a baguette, Vienna stick, or any other form of crusty bread stick cut into 1-inch thick slices.


  • After reheating the Braised Bison Shanks at 250F for 3 1/2 hours, instead of serving, do the following for this recipe and our 'Pulled Bison Sandwiches' recipe that follows.

  • Strain the contents of the Dutch oven through a large colander. Cool the liquid part of it, the sauce, to room temperature, then refrigerate it (overnight suggested) for later use. *

  • Separate the shank bones, meat, and fatty pieces from the remaining cooked vegetable mass in the colander.

  • Discard any fatty or gristly pieces, saving and refrigerating the meat pieces for later use. Spoon the marrow from the shanks into a separate small heat proof bowl. Discard bones.

  • Go through the vegetable mass with a fork to locate and discard the bay leaves, and the cloves and peppercorns if so desired. Put the vegetable mass in another heat proof bowl. At this stage, both the bowl of marrow and the bowl of vegetable mass can be refrigerated for use later on, or the appetizer can be prepared immediately.

  • Put both the marrow bowl and the vegetables mass bowl in a 350F oven for about 10 minutes, or until marrow is soft and vegetable mass is heated through.

  • Spread some of the soft marrow on the sliced bread stick, top with some of the vegetable mass and serve immediately.

      * See Pulled Bison Sandwich recipe below.

Pulled Bison Sandwich


A fabulous sandwich idea that we find is even better than pulled pork. Pulled bison goes great with any number of condiments.

The photograph shows pulled bison topped with salsa; this sandwich also includes roasted potatoes and sautéed sweet onion and red pepper.

We have also had success with caramelized red onions, diced cucumber, freshly chopped cilantro, cheese, and sliced tomato.



set aside sauce and meat pieces from 'Bison Veggie Marrow Appetizers'
crusty buns
condiments of choice


  • Remove bowl of sauce from fridge. Remove and discard top fat layer from sauce. Put sauce in a saucepan, bring to a boil, and then reduce to simmer. Stir occasionally and reduce sauce to slightly less than half its original volume. This can take up to 45 minutes.

  • In an oven proof dish, combine reduced sauce with previously refrigerated meat pieces. Cover and reheat in a 275F oven for 1 to 1 1/2 hours, or until meat is heated through.

  • Pull reheated bison meat apart with a fork. Serve on a bun with some sauce and condiments of choice.

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