White Wine Braised Bison Osso Buco with Lemon and Sweet Pea Orzo

Mar 18, 2024Courtney Johnston
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Introducing a game meat recipe for White Wine Braised Bison Osso Buco paired with a bright and fresh Lemon, dill and sweet pea Orzo. Bison Osso Buco is a flavorful twist on the traditional Italian dish, typically made with veal shanks. The term "osso buco" translates to "bone with a hole," referring to the marrow-filled bone at the center of the shank.

In this recipe, bison shanks are seared and then braised low and slow in a mixture of white wine, broth, and aromatics and mushrooms until the meat is tender and almost falls off the bone. The addition of pancetta lends extra depth the the flavour of the sauce. It's often served with gremolata, a zesty mixture of lemon zest, garlic, and parsley, which also adds brightness to the meal. To accompany this hearty dish, we have a Lemon and Dill Orzo with Sweet Peas. This vibrant side dish features tender orzo pasta tossed with bright lemon juice, fresh dill, and sweet peas, creating a refreshing contrast to the rich and savoy flavors of the bison meat.

White Wine Braised Bison Osso Buco with Lemon and Sweet Pea Orzo

Courtney Johnston

Servings

4-6

Prep Time

20 minutes

Cook Time

3-4 hours

Cuisine

Itallian

Category

Buffalo

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.


White Wine Braised Bison Osso Buco with Lemon and Sweet Pea Orzo

Ingredients

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    • 4-6 bison shanks 
    • 4 ounces pancetta, diced into 1/4 inch cubes (see recipe note)
    • 1/2 cup diced carrot diced
    • 1/2 cup diced celery diced
    • 1 medium onion diced

    • 10-15 sliced mushrooms - we used cremini

    • 1 tablespoon chopped garlic (about 2-3 cloves)
    • 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)

    • 2 cups dry white wine

    • 1 to 2 cups chicken or beef stock
    • 1 large bay leaf (2 smaller) 
    • 1 tbsp white wine vinegar 
    • Flour for dusting the meat before browning
    • Salt and pepper to taste 

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    • 3 tablespoons Italian parsley
    • 1 tablespoon finely grated lemon zest
    • 2 cloves garlic, crushed and minced
    • ¼ tsp each salt and pepper

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    • 2 cups orzo
    • 4 cups chicken or vegetable stock

    • 1 tsp sea salt 

    • ½ teaspoon pepper
    • 3 tbsp fresh dill -minced
    • 2 tbsp fresh parsley- minced
    • 3 tbsp lemon juice,
    • 3 tablespoon butter
    • 1 cup frozen sweet peas

    • additional dill for garnish if desired

    Directions

    1. Preheat the oven to 325°F.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. Increase the heat to medium-high and sear the shanks on each side until well browned (about 5 minutes per side).
    7. Remove the shanks to a plate and set aside.

    8. Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes)

    9. Toss in the garlic, mushrooms and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes).

    10. Pour in the wine and deglaze the pot, be sure to scrape up any browned bits from the bottom of the pan.

    11. 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.

    12. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 2½ - 3 hours

    13. While the meat is cooking, make the Gremolata by combining all the Gremolata ingredients and place in a separate small serving dish. Set aside.

    14. About 20 min before the meat is done start the orzo.
    15. Add the stock, orzo, salt, and pepper to a small pot over high heat and bring it to a boil
    16. 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
    17. Remove the pot from the heat and stir in the lemon juice, butter, and herbs
    18. 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.

    19. Enjoy!

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