1/4 cup all-purpose flour | 1/4 teaspoon freshly ground pepper | 3-5 pounds of Force of Nature Bison Osso Buco | 5 teaspoons vegetable oil | 2 tbsp red wine vinegar | 1 cup of red wine | 3 and 1/2 cups of beef broth | 2 bay leaves | 1 medium onion, peeled and chopped | 5 medium carrots, peeled and cut into 1/4 inch rounds | 2 large baking potatoes, peeled and cut into 3/4 inch cubes | 1 cup frozen peas | 2 teaspoons of salt
Combine the flour and pepper in a bowl, add the osso buco shanks and toss to coat well. Heat 3 teaspoons of oil in a large pot. Add the shanks a few pieces at a time; do not overcrowd. Cook, turning the pieces until bison is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Set aside.
In the same pot, add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the osso buco, beef broth, and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the bison is tender about 1 and 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add peas and season with salt and pepper to taste. remove bones and meat to a cutting board and shred with 2 forks. Return shredded meat to the pot before serving. ENJOY!
* Recipe adapted from NYT