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Big Game · Bison

Caraway-Braised Bison Shanks & Tender Cabbage

Garden & Game kitchen collection · Serves 4 · 25 min prep · About 240 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Cabbage wedges soften beside shanks in a caraway broth finished with mustard and vinegar.

Compatible species and required cuts

Use these cuts: shank.

Bison: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

3 lb crosscut bison shanks 1 small cabbage, in six core-attached wedges 2 onions, sliced 3 cups unsalted stock 2 tbsp olive oil 1 tsp caraway seeds 1 tbsp Dijon mustard 1 tbsp cider vinegar 1 tsp kosher salt 1/2 tsp black pepper

Method

Heat oven to 325°F. Season shanks with salt and pepper and brown in oil 4 minutes per side. Remove; soften onions 6 minutes. Add caraway and stock, return shanks and cover. Braise 2 1/2 hours, adding water as needed to maintain liquid halfway up meat. Nestle cabbage around shanks; cover and cook 45–75 minutes more until cabbage is tender and meat is at least 165°F and pulls easily from bone. Remove shanks and cabbage. Discard bones and tough sinew, then stir mustard and vinegar into the cooking liquid. Serve meat and wedges with broth spooned over them. Allergens: None of the major allergens when stock and mustard are suitable. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.