Braised Bison Osso Buco
INGREDIENTS:
- 1 pack of Force of Nature Bison Osso Buco
- 1 large carrot - chopped
- 1 stalk of celery - chopped
- 1 white onion - cut in half
- 3 sprigs of rosemary
- 2 bay leaves
- ½ cup all purpose flour
- 3 tbsp grass fed beef tallow
- ½ cup of dry red wine
- 2 cups of beef or chicken broth
- 1 tbsp tomato paste
- Salt to taste
- Pepper to taste
PREPARATION:
- Remove the Osso Buco from the Force of Nature packaging, and pat dry with a paper towel.
- Liberally salt and pepper the Osso Buco
- Coat the Osso Buco with all purpose flour (omit if gluten free)
- Heat up your dutch oven on high and put in 3 tbsp of grassfed beef tallow
- Place the Osso Buco into the hot dutch oven and sear for 2 minutes
- When one side is browned and crispy, give it a flip and sear for another 2 minutes.
- When both sides are browned and crispy, remove Osso Buco from the dutch oven.
- Reduce the heat to medium and deglaze the pan by pouring in ½ cup of red wine and stir so all of the bits stuck to the pan loosen up.
- Let the mixture simmer for 1 minute.
- Add in the beef or chicken bone broth and stir for 1 minute.
- Add in the tomato paste and stir
- Place the seared Osso Buco, carrots, celery, onion, rosemary, and bay leaves into the dutch oven.
- Place the lid on the dutch oven, reduce the heat to medium-low, and let simmer for 4 hours.
- Enjoy!
