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Lara Ritchie
Course Main Course
Cuisine Asian Fusion
Servings 6


  • Osso Bucco
  • 4 lbs. Durham Ranch Bison Osso Bucco
  • 1 bu 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
  • ¼ Cup Rice vinegar
  • ¼ Cup Brown sugar
  • 5 ea Star anise
  • 8 Cups Water
  • Whipped Yams:
  • 2 med Yams peeled and cut into 3 inch slices
  • 2 Inches Ginger sliced in half
  • ¼ Cup Heavy cream
  • 2 Tbsp Extra virgin olive oil


  • Pat dry the bison and season with salt and freshly ground black pepper.
  • Heat an enamel coated, cast iron Dutch oven over medium high heat.
  • Add just enough vegetable oil to coat the bottom of the pot.
  • Once the oil is hot, add the bison to the pan.
  • Let it sit and don’t turn it until it is deep golden brown in color.
  • Then flip and brown on the other side.
  • Remove the bison from the pan and set on a plate.
  • Add the green onions, garlic, lemongrass, and ginger to the oil.
  • Stir until they are just starting to brown.
  • Add the Madeira, soy sauce, rice wine vinegar, brown sugar, star anise and water.
  • Add the bison to the pot.
  • Bring to a simmer, then lower heat and cook for 3 hours at your stove top’s lowest setting.
  • After it is done cooking, remove the bison from pot, remove any silver skin from bison.
  • Alternately you could place in a crock pot to finish.
  • Put the bison in a heat proof dish and cover with aluminum foil and keep it warm in the oven.
  • Put the pot over medium heat and cook until the liquid has reduced by half.
  • Yams: In a medium pot, add the yams and ginger and cover with water.
  • Cook for about 20 minutes, or until tender.
  • Remove the yams from the water and, using a ricer, press the yams into a medium bowl. Next, whisk with the heavy cream, olive oil and then season with salt and white pepper to taste.
  • To serve: spread the whipped yams on a plate or in a bowl, top with the bison and spoon the sauce over the top.
  • Garnish with green onion.