Instructions:
1 1/2 cups all-purpose flour salt and freshly ground black pepper, to taste
6 bison shanks (Osso Buco)
1/2 cup olive oil, or as needed divided
1/2 cup (1 stick) unsalted butter
2 large or 3 medium yellow onions
4 large carrots, peeled and chopped
4 celery stalks, chopped
2 cups dry white wine
2 cups beef broth
2 cups peeled, seeded, chopped plum tomatoes (fresh or canned), or canned tomato sauce
Gremolata:
1 tablespoon minced garlic
2 tablespoons grated lemon zest (colored part only)
6 tablespoons chopped fresh flat-leaf parsley
Directions:
For the osso buco, spread flour on plate and season with salt and pepper. Dust osso buco with seasoned flour, shaking off excess. In large, heavy skillet heat 1/4 cup olive oil over high heat. Add half of osso buco and brown on all sides (do not crowd in pan or it wit steam rather than brown), 10-15 minutes. Transfer to plate. Repeat with remaining osso buco, using remaining oil, or more if needed.
In large dutch oven, melt butter over medium heat. Add onions, carrots, and celery; cook until onions are pale gold, about 12 minutes. Place osso buco shanks, marrow-side up, on top of vegetables and add wine, broth and tomatoes or tomato sauce. Bring to a gentle boil, reduce heat to low, cover and simmer until osso buco is very tender, 41/2-5 hours. Meat should be fork tender and almost falling off bones.
To thicken sauce, remove lid and boil over medium-high heat until reduced to desired consistency.
For gremolata, combine garlic, zest and parsley in small bowl. Sprinkle over shanks. Cook 5 minutes longer to give gremolata time to infuse into dish.