Bison shank (goulash)
Bison shank (goulash)
Aromatic, rich in collagen and perfect for braised dishes and stews.
Low stock. Shipping time: 1-2 days
View full details
The bison shank is a classic cut from the lower leg of the bison. This meat is rich in connective tissue and collagen, making it ideal for slow-cooking methods such as braising or simmering. When cooked at low temperatures over an extended period, the shank transforms into buttery-tender meat, perfect for hearty stews, soups, or ragouts.
Thanks to the species-appropriate rearing of bison, the bison shank impresses with its natural, robust flavor, enhancing any dish. It is the perfect choice for gourmets who appreciate traditional cuisine and value high-quality ingredients.
Nutritional information per 100g
Preparation: Lightly dust the shank pieces with flour and season with salt and pepper.
Fry: In a large roasting pan or pot over, sear the pieces in a bit of oil over medium-high heat until they develop a golden-brown crust.
Braise: Deglaze with red wine or broth and braise together with soup vegetables, bay leaves, and peppercorns for 3–4 hours over low heat until the meat is tender and easily falls off the bone.
Serving Suggestion: Serve the shank with creamy mashed potatoes, polenta, or fresh bread and a rich, flavorful sauce.
Bison shank (goulash)
The bison shank is cut from the lower leg of the bison. This cut is characterized by its high content of connective tissue and collagen, which naturally thickens the sauce during braising. Slow cooking makes the meat exceptionally tender and enhances its deep, intense flavor.Compared to beef, bison shank offers a lean yet flavorful result. It is ideal for preparing goulash in its most traditional form.
