Archive for the ‘Stews’ Category

Bison Osso Buco

Osso Buco
By Chef Manfred E. Roehr


Six 2-inch meaty bison shanks (about 6lbs)
2 tablespoons extra-virgin olive oil
4 tablespoons (2oz) unsalted butter
4 medium tomatoes; peeled, cored, seeded, and chopped
1 medium onion; minced
1 rib celery; minced
1 large carrot; minced
4oz oyster mushrooms; chopped
Sea salt and freshly ground pepper to taste
½ cup minced fresh parsley
3 to 4 cups of beef stock

1. In a large deep skillet, heat the butter and olive oil until hot. Add the bison to the skillet and brown over moderate heat until brown on all sides (about 10 minutes). Transfer to a platter and season with salt and pepper. Set aside.
2. Add onion, celery, and carrot to skillet, and cook until softened but not browned for about 5 minutes. Deglaze with about ½ cup of the stock, using a metal spatula to scrape up any bits in your pan. Cook until most of the liquid has evaporated. This will help build the flavor base of the sauce.
3. Return the bison to the skillet. Add the tomatoes, mushrooms, and enough stock to almost immerse the bison. Cover the skillet and simmer for about 1 hour and 45 minutes, or until the meat is almost falling off the bone. Simmer gently and keep the heat as low as you can. Keep watching the skillet and add more stock if needed.
4. Serve the bison shanks on hot platters and garnish the platters with fresh chopped parsley 5 minutes before serving, allowing its aroma to penetrate the tender bison shanks.
5. You can serve the bison with risotto or your own choice of starch. Enjoy Chef Manfred E. Roehr’s cooking!



1 pound Wild T Bison Farm Stew Meat, rinsed and patted dry

2 tablespoons olive oil

1/2 teaspoon salt

1/2 tablespoon coarse black pepper

1 tablespoon dried thyme leaves

1/2 tablespoon fresh rosemary, finely diced

1 tablespoons fresh garlic, diced

1 medium onion, diced

1/2 cup fresh mushrooms, sliced

2 stalks celery, sliced

3 carrots, peeled, halved and sliced

1/2 cup dry sherry

1 1/2 cups red wine

2 cups buffalo stock or organic beef stock

3 potatoes, unpeeled, parboiled whole and cubed

1 to 2 tablespoons arrow root or corn starch

2 tablespoons fresh parsley, chopped


  1. Heat 1 tablespoon oil in heavy large pot over medium high heat.
  2. Add half of stew meat, and sauté until meat is browned.
  3. Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
  4. Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
  5. Add mushrooms and stir to incorporate. Cook for 3 minutes.
  6. Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
  7. Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
  8. Reduce heat back to low, cover and let simmer for an additional ½ hour.
  9. Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
  10. Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
  11. Reduce heat, add parsley, and season to taste.  ENJOY!