Mountain Lion Osso Buco Style
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This adaptation of the classic Italian braised dish showcases mountain lion's suitability for slow-cooking techniques. While traditional osso buco uses veal shanks, this version applies the same principles to mountain lion shoulder cuts, creating a dish that honors Italian tradition while celebrating North American wild game.
2Ingredients
Shopping List
*Gremolata
3Cooking Instructions
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Browning: Brown the mountain lion shanks in a heavy pot until deeply golden, about 3-4 minutes per side.
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Soffritto: Add onion, carrot, and celery. Cook until soft, about 5-7 minutes.
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Aromatics: Add garlic and tomato paste. Cook until fragrant.
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Deglazing: Pour in wine and scrape up all the browned bits.
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Braising Liquid: Add stock, tomatoes, and herbs.
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Slow Braising: Braise at 325°F for 3 hours until tender.
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Gremolata: Mix lemon zest, garlic, and parsley for garnish.
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Final Check: The meat should be falling off the bone.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- The long, slow braise transforms tough shoulder cuts into incredibly tender meat
- Don't skip the initial browning - it adds crucial flavor depth
- Gremolata adds bright freshness to balance the rich dish
Wine Pairing
A robust Chianti Classico or Barolo provides the tannins and acidity to complement the rich braised meat and tomatoes.
Nutrition Facts
Per serving: 425 calories, 45g protein, 18g fat, 15g carbohydrates. Italian comfort food with wild game protein.
