Bison Shank and Bone Marrow Miso Ramen

By: Kristoffer Miranda | Peppermill – Oceano



Bison Shank

  • Shoyu 2 Tbsp
  • Mirin 2 Tbsp
  • Chili oil 2 Tbsp
  • Salt, Kosher
  • 1 tsp Pepper, Black, Cracked
  • Star Anise 1 ea.

Noodles & Toppings

  • 4 oz fresh ramen noodles
  • ½ soft boiled egg
  • 1 tbsp sliced green onions
  • 1 oz bunapi shimeji mushrooms
  • Seaweed (optional)


  • 2 qt Chicken stock
  • 2 qt Veal Stock
  • 2 lbs Durham Ranch Osso Bucco cut lengthwise (canoe)
  • 2 qt Water
  • 8 oz shiitake mushroom
  • 8 oz Onion, Yellow
  • 4 oz Carrots, peeled
  • 4 oz ginger, peeled, smashed
  • 8 ea garlic cloves
  • 3 oz white miso paste Shoyu to taste


Bison Shank Instructions

  1. Set Immersion Circulator at 144°F. Mix all ingredients in a bowl then place the bison shank in a vacuum and carefully pour the mixture. Cook for 72 hours.
  2. Open the bag and set aside until needed.

Broth Instructions

  1. Place all the vegetables in a sheet pan and roast in the oven at 400°F for 30 minutes.
  2. Transfer vegetables in a stock pot and all pour all the liquid. Simmer for 8 hours. Strain through a fine chinois. Pour back in a stock pot and add miso and shoyu to taste.

Noodles & Toppings Instructions

  1. To finish, deep fry the shank until the outside is crispy about 2 minutes at 350°F then sprinkle some sea salt once done. Warm noodles and place in a bowl along with the bison shank then add the broth. Assemble the rest of the items on above.

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