Braised Bison Shank with Wine and Tarragon Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil
2 pounds bison shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
1 cup water, or as needed
2 tablespoons dried tarragon
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Directions: |
Directions:Preheat the oven to 300 degrees F (150 degrees C).
Heat olive oil in an oven-proof deep skillet with a lid over medium-high heat. Season beef shank with salt and pepper.
Cook bison shank in hot oil until browned on all sides, 5 to 10 minutes. Transfer bison shank to a plate.
Sauté onion and celery in the same skillet until onion turns translucent, 5 to 10 minutes
Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Place shank into onion-wine mixture; add beef broth and pour in enough water to cover 3/4 of the shank. Sprinkle tarragon over shank; cover the skillet with foil and then cover with lid.
Bake in the preheated oven until meat falls off the bone, about 4 hours. Season with salt and pepper before serving.
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Personal
Notes: |
Personal
Notes: Serve with cheese grits - may use some corn starch to thicken the sauce
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