Not long ago, on a Sunday afternoon spent around the house, I made Osso Buco alla Milanese with some bison (American buffalo) shanks I had in the freezer. I think I used a recipe from Hugh Fearnley-Whittingstall’s River Cottage Meat book (a “no tomato” version).
While the actual cooking time is rather long (2 or more hours), the hands-on “in the kitchen” time is not long at all, perhaps 45 minutes total, so this is a great weekend meal. Slow-cooked meat is also very tasty the next day and is “fall-off-the-bone-tender”. You can prepare this as I did, on the stove in a covered sauce pan or flame-proof casserole, or if you prefer, in the oven (250-300°F), or in a slow cooker appliance (add a bit less liquid). Slow cookers are great because you can even leave the house.
Be sure to make extra so you’ll have leftover meat for a nice, quick and easy lentil & quinoa stew the next day (those pictures will go up next).
Shanks aren’t always easy to find, so snap them up when you can get them from a good source, preferably a local small farm, not a CAFO. But shanks generally are budget-friendly, good for entertaining, and in my experience, kid-friendly. Beef, veal, and lamb shanks can also be used in place of the bison. Don’t look at the bone as waste, either; the bone and marrow are an important component of this flavorful recipe and a great source of minerals and nutrients for your own bones. Be sure to use the cooking liquid in gravy or broth.
Gremolata is a traditional garlic, and parsley, and grated lemon peel garnish for Osso Buco alla Milanese, if you want to stick to tradition. Risotto is also a traditional side dish for Osso Buco, but I broke with tradition and instead chose puréed, steamed cauliflower, creamed with crème fraîche, for a non-starchy option (non-starchy veggies, like cauliflower, are great for maintaining my blood glucose control; rice is definitely not). Puréeing is very quick and easy with a hand-held stick blender; it’s one of the kitchen tools I now find indispensable.
Weekend Osso Buco
Salt & pepper the shanks
Brown in some hot fat - I used lard & butter
Start prepping the veggies
Brown the other side
Continue with the dicing & mincing
Add veggies, bay leaf, & water/white wine
Cover and simmer with low heat 2+ hrs
Puréed steamed cauliflower
Fresh tomato, avocado, & parmigiano reggiano
Gremolata is a traditional garnish
A very easy meal.
