Braised bison osso buco with polenta
Ingredients:
- 2 bison osso buco
- 1 large carrot - chopped
- 1 stalk celery - chopped
- 1 white onion - chopped
- ½ cup green onions - chopped
- 3 sprigs of rosemary
- 3 sprigs of oregano
- ½ cup all purpose flour
- 3 tbsp grass fed beef tallow
- ½ cup dry red wine
- 4 cups beef bone broth
- 1 tbsp tomato paste
- Salt and pepper to taste
Polenta:
- 2 ½ cups beef bone broth
- 1 cup whole milk (we love Alexandre Farms)
- 1 cup organic yellow cornmeal (we love Marsh Hen Mill)
- 3 tbsp unsalted grass fed butter
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Instructions:
Remove the bison osso buco from the packaging, pat dry with a paper towel, and season all over with salt, pepper, and all purpose flour. Heat up your dutch oven on high heat and sear the osso buco in beef tallow until all sides are browned and remove from the pan. Reduce the heat to medium high, pour in the red wine, and stir so all of the bits stuck to the pan loosen up. Add the beef bone broth, tomato paste, carrots, celery, onion, rosemary, and oregano, and browned osso buco to the dutch oven. Reduce the heat to medium - low, place the lid on the dutch oven, and let simmer for 3 ½ - 4 hours.
While osso buco is braising, make your polenta. In a saucepan, combine the beef broth, milk, salt and pepper, and bring to a simmer over medium high heat. Add yellow cornmeal, and reduce to a low simmer. Stir occasionally until combined and thickened ~ 20 minutes. Add butter and parmesan; stir to combine. If polenta is too thick, add more broth or milk.
In a bowl, ladle the braised osso buco on a bed of polenta, and top with some chopped green onions and some flaky salt. Enjoy!
