Bison Osso Bucco, Purple Carrot Puree, Braised Kale, Crispy Shallots, Bordalaise Braising Jus

By: Bradley Shapiro | Gunbarrel Tavern



Braised Osso Buco

  • Durham Ranch Bison Osso Buco
  • 3 Carrots
  • 3 Onions
  • 1 Celery
  • 4 Cloves of garlic
  • 4 Cup veal
  • 3 Cups red wine
  • 1 C port

Purple Carrot Puree

  • 2 Heirloom purple carrots
  • 2 oz. butter
  • 1 Cup heavy cream
  • 1 Tbsp. salt
  • 1 tsp. pepper

Braised Kale

  • 1 Cup kale
  • 4 oz. chicken stock
  • 2 oz. butter
  • 1 Tbsp. garlic
  • 2 Tbsp. grape seed oil

Crispy Shallots

  • 2 Shallots
  • 1 Cup corn starch
  • 1 Cup buttermilk
  • s + p to taste
  • ½ Cup grape seed oil


Osso Bucco Instructions

  1. In a large pot with grape seed oil, sear osso buco to a nice golden brown and then remove and set aside.
  2. In the same pot add all vegetables, and saute until they are nice and  brown, deglaze with wine and reduce until all the alcohol is cooked off.
  3. Add osso buco back into the pot, cover with veal stock and simmer in a covered pot for 3 hours or until meat is fall off the bone tender!
  4. When ready remove osso buco, strain the  braising jus and then reduce jus by half.

Purple Carrot Puree Instructions

  1. Cut carrots into 1 inch rounds.
  2. Simmer in heavy cream and  butter until tender.
  3. Puree in blender.
  4. Add salt and pepper.

Braised Kale Instructions

  1. In a hot saute pan, add oil and garlic, saute.
  2. Add kale, saute.
  3. Add chicken stock and reduce by half.
  4. Add butter and glaze the kale.

Crispy Shallots Instructions

  1. Marinate shallots in buttermilk, then dust with seasoned corn starch.
  2. On a medium to low flame heat grape seed oil in a small sauce pot  once oil is to 350 degrees drop  shallots and fry to golden brown.

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