Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you to a world of extraordinary flavors! This Lemongrass Braised Bison Osso Buco is not just a meal - it's a gourmet experience that transforms humble ingredients into a show-stopping dish that will make your dinner guests absolutely speechless. Imagine tender, fall-off-the-bone bison shanks infused with the delicate, citrusy notes of lemongrass, creating a fusion of flavors that defies traditional cooking boundaries.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 4 bison shanks
- 2 stalks lemongrass, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup white wine
- 2 cups beef stock
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Chop the lemongrass into small pieces, dice the onion, carrots, and celery, and mince the garlic. This will help streamline the cooking process.
- Season the bison shanks generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat a couple of tablespoons of oil over medium-high heat. Once the oil is hot, add the bison shanks and sear them on all sides until they are nicely browned. This should take about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes until they are softened and the onion becomes translucent. Stir occasionally to prevent sticking.
- Next, add the minced garlic and chopped lemongrass to the pot. Cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant but not burned.
- Pour in the white wine, scraping the bottom of the pot to deglaze and incorporate any flavorful browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.
- Return the seared bison shanks to the pot. Pour in the beef stock, ensuring the shanks are mostly submerged. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Let the osso buco braise for about 3 hours, or until the meat is tender and falling off the bone. Check occasionally and add a bit more stock or water if the liquid level gets too low.
- Once the bison osso buco is done cooking, remove the shanks from the pot and let them rest for a few minutes. Meanwhile, you can strain the braising liquid if you want a smoother sauce or serve it as is for a rustic touch.
- To serve, place a bison shank on each plate and spoon the braising liquid and vegetables over the top. Garnish with fresh cilantro for a pop of color and flavor.
- Enjoy your Lemongrass Braised Bison Osso Buco with a side of crusty bread or over a bed of creamy polenta for a complete meal.
Tips
- • Choose high-quality, fresh bison shanks for the best results - the meat's quality will make a significant difference in the final dish. • Take your time with the searing process. A deep, golden-brown crust on the bison shanks will develop rich, complex flavors through the Maillard reaction. • Don't rush the braising - low and slow is the key to achieving melt-in-your-mouth tenderness. • Fresh lemongrass is crucial. Look for stalks that are firm and fragrant, avoiding any that look dried out or brown. • If you can't find fresh cilantro, fresh parsley makes an excellent alternative for garnishing. • Use a heavy-bottomed Dutch oven or pot to ensure even heat distribution and prevent burning. • For an even more intense flavor, you can marinate the bison shanks in the white wine and lemongrass mixture for a few hours before cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 120mg
