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Braised Bison Osso Buco

Lemongrass Braised Bison Osso Buco

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  • Author: Lara Ritchie
  • Total Time: 0 hours
  • Yield: 6 1x


Lemongrass Braised Bison Osso Buco, an Asian-American-inspired play on the Italian classic, where hearty bison is slow-cooked to tender perfection. This healthy, flavorful dish is a comforting, mouthwatering tribute to the original.


Units Scale
  • 4 lbs. Bison Osso Buco
  • 1 bunch green onions (cut green and white into 1” pieces)
  • 5 cloves garlic (crushed)
  • 5 stalks lemongrass (cut into 1” pieces)
  • 2 inches ginger (washed and sliced)
  • 1 cup Madeira
  • 1 cup tamari
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 5 pcs star anise
  • 8 cups water


  1. Pat dry the bison and season with salt and freshly ground black pepper.
  2. Heat an enamel coated, cast iron Dutch oven over medium high heat.
  3. Add just enough vegetable oil to coat the bottom of the pot.
  4. Once the oil is hot, add the bison to the pan.
  5. Let it sit and don’t turn it until it is deep golden brown in color.
  6. Then flip and brown on the other side.
  7. Remove the bison from the pan and set on a plate.
  8. Add the green onions, garlic, lemongrass, and ginger to the oil.
  9. Stir until they are just starting to brown.
  10. Add the Madeira, soy sauce, rice wine vinegar, brown sugar, star anise and water.
  11. Add the bison to the pot.
  12. Bring to a simmer, then lower heat and cook for 3 hours at your stove top’s lowest setting.
  13. After it is done cooking, remove the bison from pot, remove any silver skin from bison.
  14. Alternately you could place in a crock pot to finish.
  15. Put the bison in a heat proof dish and cover with aluminum foil and keep it warm in the oven.
  16. Put the pot over medium heat and cook until the liquid has reduced by half.
  17. Add the liquid to the bison.
  18. Serve hot with mashed potatoes, and garnish with green onion.
  • Prep Time: 30 mins
  • Cook Time: 3.5 hrs
  • Category: Main Course
  • Method: Braising
  • Cuisine: Italian American
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