Bison Shank Bourguignon Stew

Low and slow is the key to a great tasting Bourguignon (Burgundy or Red Wine) stew. When this is finished cooking it is fall off the bone tender. No need for a knife!  And since it is a lower leg cut, it is still an economical choice for a family meal. This cut is also known as skin meat.

  • 4 tablespoons Extra Virgin Olive Oil, EVOO
  • 3 to 4 pounds Bison or Beef shank with the bone in
  • 3 tablespoons Corn Starch or Wondra flour
  • Sea Salt and Pepper to coat meat
  • 8 ozs White or small button Portabello Mushrooms, quartered
  • 3 Carrots, peeled and sliced in 1/2 inch coins
  • 1 meduim Onion coarse chopped or 3 Leeks chopped
  •  2 ribs Celery coarse chopped
  • 1 Cup Red Wine
  • 1 can (15 oz) Crushed Tomaotoes
  • 2 tablespoon Tomato Paste
  • 4 cups low Sodium Beef Broth or homemade Bison Broth
  • 1 cup Water
  • 2 sprigs of fresh Rosemary or Thyme
  • 2 Bay leaves
  • Chopped Parsley for garnish

Pre-heat oven to 300 F.

Heat 2 tablespoons EVOO over medium high in a heavy soup pot or large cast iron Dutch Oven with a lid. Season the meat with salt and pepper and coat with the corn starch or flour. Don’t let the oil smoke.   Brown the meat all on sides and set aside on a plate. Don’t crowd the while browning. If you need to, work in batches until all meat is browned.

Heat remaining EVOO in pot.  Add mushrooms, carrorts, onion/leek, and celery into the Dutch Oven. Cook until brown and carmelized. Set aside on a plate with meat.

Turn the heat to high wait approximately 30 seconds and pour red wine into the Dutch Oven to deglaze. This will sizzle… alot. Scrap the softened meat and browned vegatable bits from the bottom and sides of the pot. These are the tasty bits. Cook until wine is slightly reduced, about 1 minute. Return meat, meat juices, veggies and veggie liquid to pot. Add  crushed tomatoes, tomato paste, broth, water and herbs.

Remove from stove, cover and place in oven.   Cook for 3 hours. Separate meat from the bones garnish plates with parsley and serve.  This rich dish is wonderful paired with my horseradish chive bread (posted after this recipe) and a nice hearty Malbec wine.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in cast iron cookery, stew and tagged , , . Bookmark the permalink.

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