- 4 tbsp cooking oil (peanut or grape seed preferred)
- 5-6 lbs bison shank cut into sections 2 to 3 inch thickness preferred
- 2 tbsp butter
- 2 celery stalks, diced
- 2 carrots, scraped and diced
- 1 1/2 cups diced onions
- 1 tbsp chopped garlic
- 1 28oz can diced plum tomatoes
- 3 tbsp tomato paste
- 6 cups stock or broth, homemade preferred (any combination of bison, beef, chicken, or vegetable)
- One 5 inch sprig fresh rosemary
- 12 sprigs fresh thyme
- 6-8 sprigs fresh parsley
- 2 bay leaves
- 1 cup dry red wine (optional)
- 1 tsp salt
- 15 whole peppercorns
- 4 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.)
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