Is it 'osso bucco' or 'osso buco'?

Both are correct. 'Osso buco' (single C) is the traditional Italian spelling; 'osso bucco' (double C) is the Italian-American spelling that's more common in U.S. butcher shops and home recipes. Hightail uses 'osso bucco.' The dish is the same; the technique is the same — it's a regional preference.

What's the difference between bison osso bucco and veal osso buco?

Same cut from the shank, same technique, same dish. The differences are in the meat itself. Bison eats deeper than veal — richer, slightly more mineral, with darker color in the finished sauce. The bone is larger and yields more marrow. Braise time is similar, around 2.5 to 3 hours. If you've made veal osso buco before, you already know the technique; you just need to lean into a slightly more assertive wine and aromatics to balance the bigger flavor. Full recipe and adjustments are above.

How long does bison osso bucco take to braise?

2.5 to 3 hours in a covered Dutch oven at 325°F. Turn the shanks every 45 minutes for even cooking. The osso bucco is done when the meat is fork-tender and pulling away from the bone but still attached to it. Do not over-braise — past 3 hours the meat collapses off the bone entirely, which loses the dramatic plate presentation. Slow cooker and pressure cooker variations have different timings; see the variations sectionabove.

Do I need a Dutch oven, or can I use a slow cooker?

A Dutch oven is the better tool — the cast iron holds and distributes heat in a way slow cookers can't, and the sear/soffritto/braise can all happen in the same pot. That said, the slow cooker works. The key adjustment: do the sear and the soffritto in a separate pan first, then transfer everything to the slow cooker. Skipping those stages produces a flat, under-developed sauce. Cook on low for 7-8 hours or high for 4 hours, then strain and reduce the sauce on the stovetop before plating.

What's the best wine to braise bison osso bucco with?

A dry, structured red. Chianti is traditional for veal osso buco; for bison's deeper flavor, a Sangiovese, Cabernet Sauvignon, or a Côtes du Rhône works better. Avoid anything too sweet or too jammy — the wine needs acidity to balance the rich braise. The rule we send members: cook with a wine you'd drink with the meal. Don't use cooking wine; it's a different product and it ruins the dish.

What should I serve bison osso bucco with?

The traditional pairing is risotto alla Milanese (saffron risotto), which is the Lombardian classic and the original accompaniment from Milan, where the dish originates. Creamy polenta is the mostpopular American adaptation and works exceptionally well — the polenta soaks up the sauce. Buttered mashed potatoes are the simpler version and absolutely fine. Whatever you serve it with, the gremolata at the end is non-negotiable — the bright lemon, parsley, and garlic cut through the richness of the braise.

Is the marrow safe to eat? How should I serve it?

Yes, bone marrow is safe and is the most prized part of the dish. After the long braise, the marrow inside the bone softens to a spoonable, butter-like consistency infused with the wine and aromatics. Three ways to serve it: spoon it onto grilled bread or directly into your polenta; fold it into the reduced sauce before plating for a glossier finish; or eat it directly out of the bone with a small spoon and a pinch of flaky salt. The traditional Milanese move is bread; the modern restaurant approach is folding it into the sauce. Whichever way, don't leave the marrow in the bone.

Can I make bison osso bucco ahead of time?

Yes — and it gets better. Like most braises, osso bucco improves overnight. Make it the day before, cool the shanks and the sauce separately, refrigerate, and reheat the shanks gently in the reduced sauce on the stovetop or in a 300°F oven until heated through (about 20-25 minutes). The flavors deepen and integrate over the rest. This makes osso bucco ideal for dinner parties — most of the work is done a day ahead, leaving you free on the day of.

Bison Osso Bucco, 16-18 oz Shank | Hightail Ranch Montana

Plated dish of bison osso buco with carrots and mashed potatoes on a wooden table.

Bison Osso Bucco — Bone-In Shank, 16-18 oz | Hightail Ranch

24-28 oz

Member Price

$28.08 $47.60

Members save $19.52

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Bison Osso Bucco — Bone-In Shank, 16-18 oz | Hightail Ranch

Member Price

$28.08 $47.60

Members save $19.52

Size 16 - 20 oz 20 - 24 oz 24-28 oz 28-32 oz

Bone-in bison shank cross-cut for osso bucco (also spelled osso buco). 16 to 18 ounces per portion, from Hightail Ranch in Camas Prairie, Montana.

Hightail Ranch raises bison the way bison are supposed to be raised — on 10,000 acres of Montana prairie, never grain, never hormones, never antibiotics, never even vaccines. The herd grazes rotationally on native grass year-round. We brought Hightail onto Valor because that standard matches ours.

Osso bucco is the cut that turned bison from frontier food into restaurant food. A cross-cut shank with the marrow bone still in — slow-braised in wine and aromatics until the connective tissue collapses, the meat slides off the bone, and the marrow softens into a spoonable richness that gets folded back into the sauce. The bison version eats deeper than the veal version most cooks know. Same technique. Same result. More flavor.

This is a weekend cut. Three hours of mostly hands-off braising, in a Dutch oven or a slow cooker. The full recipe is below.

Specs strip

Weight	16-18 oz per portion — serves 1 generously, or 2 plated over polenta
Cut	Bone-in shank cross-cut (osso bucco / osso buco style)
Source	Hightail Ranch · Camas Prairie, Montana
Sourcing	Grass-fed and grass-finished · No hormones · No antibiotics · No vaccines
Certification	American Grassfed Association (AGA) certified
Pack	Single portion, vacuum-sealed, flash-frozen
Processing	Processed in a USDA-inspected facility
Shipping	Ships frozen with dry ice. Free shipping for Valor members.