Buffalo Stock
Buffalo Stock (makes about 4 quarts)
Ingredients:
1 – 3.5 lb. pkg. Buffalo Shank Steaks
1 – 2 lb. pkg. Buffalo Soup Bones Ox Bone Soup
Water
1 onion, quartered
2 carrots, chopped
3 stalks celery, chopped
salt & pepper
1 to 2 tablespoons olive oil
Preparation:
* Preheat oven to 400*.
* Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper.
* Bake in oven for 45 minutes, turning ingredients occasionally.
* Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water.
* Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours.
* Strain liquid away from other ingredients and refrigerate.
* After stock is completely cooled, remove fat that has settled to the surface.
* Store in jars for later use
* For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
http://wildideabuffalo.com/2014/buffalo-stock/
3.5 lbs. Buffalo Shanks
Bison bone-in shanks are great for the traditional Italian dish “Osso Bucco”. The marrow is also coveted as a delicacy and wonderful smeared on toast points. Jill's recipe for Osso Bucco included with purchase.
4 bone in shanks / 3.5 lbs.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-5-lbs-buffalo-shanks
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