White Wine Braised Bison Osso Buco with Lemon and Sweet Pea Orzo
4-6
20 minutes
3-4 hours
Together, this pairing offers a delicious balance of flavors and textures, making it perfect for a special dinner or cozy gathering. Whether you're hosting guests or enjoying a comforting meal with family, this White Wine Braised Bison Osso Buco with Lemon and Dill Orzo with Peas is sure to impress.
NOTE:
Do not substitute bacon for the pancetta in this recipe. Pancetta isn't smoked, but bacon is. Bacon's smoky flavor will overpower this dish. If you can't get pancetta, just sear the Osso Buco in oil or butter. It won’t be quite as flavourful, but still delicious.
NOTE:
Do not substitute bacon for the pancetta in this recipe. Pancetta isn't smoked, but bacon is. Bacon's smoky flavor will overpower this dish. If you can't get pancetta, just sear the Osso Buco in oil or butter. It won’t be quite as flavourful, but still delicious.
Directions
- Preheat the oven to 325°F.
- Gather and prepare all ingredients so they are ready to go when you need them. This step will ensure that you don’t miss any ingredients and actually speed up the preparation process.
- Brown the pancetta by heating a Dutch oven on the stovetop over medium heat for about 5-10 minutes. Add pancetta to the Dutch oven, and cook, stirring occasionally.
- When the pancetta is crispy and most of the fat has rendered (about 5-10 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.
- Place the flour in a shallow bowl or deep plate. Season the bison shank generously with salt and pepper. Dredge the shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.
- Increase the heat to medium-high and sear the shanks on each side until well browned (about 5 minutes per side).
- Remove the shanks to a plate and set aside.
- Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes)
- Toss in the garlic, mushrooms and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes).
- Pour in the wine and deglaze the pot, be sure to scrape up any browned bits from the bottom of the pan.
- Return the bison and the pancetta to the pan. Add 1 tbsp of white wine vinegar and then add enough broth to come up to the top of the shanks.
- Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 2½ - 3 hours
- While the meat is cooking, make the Gremolata by combining all the Gremolata ingredients and place in a separate small serving dish. Set aside.
- About 20 min before the meat is done start the orzo.
- Add the stock, orzo, salt, and pepper to a small pot over high heat and bring it to a boil
- Reduce the heat to medium, cover the pot, and cook the orzo for 10-12 minutes, until the pasta is tender and the liquid has been absorbed. When the liquid is almost gone, add in the peas to cook for about 2 min
- Remove the pot from the heat and stir in the lemon juice, butter, and herbs
- Serve the osso buco by making a well in the orzo, add a portion of the meat and then spoon over the braising liquid. Sprinkle with a small amount of gremolata.
- Enjoy!
