Port Wine Braised Bison Osso Bucco

By: Mark Estee | Reno Local Food Group



  •  4 ea Durham Ranch Osso bucco
  • As needed seasoned flour
  • 2 Cups Port wine
  • Beef stock to cover
  • 4 oz. demi glace to finish
  • 1 Cup Celery
  • 1 Cup Onion
  • 1 Cup Carrot
  • 1 Cup Mushroom
  • 1 Cup Parsnip
  • 2 Cloves garlic and shallot
  • ½ Bunch of thyme
  • ½ Bunch rosemary
  • Salt and pepper


  1. Heat a large skillet on the stove top. Add grapeseed oil to cover bottom, dust bison with flour.Brown well on all sides.Remove to braising pan.Heat oven to 300°F.
  2. Add vegetables to pan and brown, deglaze with port wine.
  3. Pour over bison osso bucco. Cover ¾ with stock and cook in the oven for 3 hours or until tender.
  4. Let sit in braise to cool. Remove meat, strain sauce, pull meat off the bone, reduce the other half of sauce by 50%, add demi, butter and season.
  5. To reheat, place meat, sauce and vegetable in cast iron or oven proof serving dish.Place bone at end of dish.Roll out 4 pieces of pie crust. Cover dish, leaving bone exposed.
  6. Bake in oven at 350°F for 25 minutes.

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