Ingredients:

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

Directions:
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!

BROWN MEAT IN SMALL AMOUNT OF OIL IN LARGE KETTLE OR DUTCH OVEN, THEN ADD ONIONS AND COOK UNTIL GOLDEN. ADD TOMATO SAUCE, CARROTS, PEELED TOMATOES, SEASONINGS AND COVER . COOK ONE HOUR OVER VERY LOW HEAT,  ADD POTATOES AND 1/2 CUP WATER, IF NEEDED.  COVER AND COOK 1/2 HOUR OVER VERY LOW HEAT. (FOR A VARIATION: TRANSFER MIXTURE TO A BAKING DISH AND TOP WITH
RICH BISCUITS. PLACE IN HOT OVEN AT 425ºF UNTIL BISCUITS ARE TOASTY BROWN.)