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Water Buffalo Shank (Frozen) - Approx. 400g (0.88 LB.)


Shanks are perfect for Osso Bucco (the traditional Italian dish). The Shank is cut from the leg portion of the bison and is best cooked low and slow to seal in the juice and flavour. One of our favourite Shank recipes is noted below.


  • 1lb buffalo shank
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup red wine (optional)
  • 2 cups beef or vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 bay leaf
  • 1 teaspoon dried thyme (or fresh thyme sprigs)
  • 1 teaspoon dried rosemary (or fresh rosemary sprigs)
  • Salt and freshly ground black pepper, to taste

Cooking Instructions:

  1. Season the buffalo shank generously with salt and freshly ground black pepper.

  2. Preheat your oven to 325°F (160°C).

  3. Heat the olive oil in an ovenproof Dutch oven or large, oven-safe skillet over medium-high heat. Add the buffalo shank and sear it on all sides until it's well-browned. This should take about 4-5 minutes per side. Remove the shank and set it aside.

  4. In the same pan, add the chopped onion, carrots, celery, and minced garlic. Sauté for 4-5 minutes or until the vegetables start to soften and the onions become translucent.

  5. If using red wine, pour it into the pan and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for a few minutes until it reduces slightly.

  6. Return the seared buffalo shank to the pan.

  7. Pour in the beef or vegetable broth and add the diced tomatoes (with their juice). Stir to combine.

  8. Add the bay leaf, dried thyme, and dried rosemary. If using fresh herbs, tie them together with kitchen twine and add them to the pot.

  9. Cover the Dutch oven or skillet with a tight-fitting lid or foil. Place it in the preheated oven and braise the buffalo shank for about 2 to 2.5 hours or until the meat is tender and easily pulls away from the bone.

  10. Periodically check the shank while it's braising. If the liquid level gets too low, add more broth or water as needed to keep the shank partially submerged.

  11. Once the buffalo shank is fork-tender, remove it from the oven. Taste the braising liquid and adjust the seasoning with salt and pepper, if necessary.

  12. Serve the braised buffalo shank with the vegetables and some of the flavorful braising liquid. It pairs well with mashed potatoes, polenta, or crusty bread.

Enjoy your deliciously tender braised buffalo shank!

H.O.P.E. Eco-Farms (Aylmer, ON)

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