Ingredients

The following ingredients have 4 Servings
  • 3 lbs. bison shanks
  • 1 cup onions (sliced)
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • 6 cups beef stock
  • Cooking fat
  • Sea salt and freshly ground black pepper
  • 2 lbs. ground beef
  • 1 big onion (diced and caramelized in a pan)
  • ½ tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1 egg
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 400 F.
  • Combine all the ingredients for the meatballs in a bowl. Mix everything well and form meatballs with your hands.
  • Melt some cooking fat in a skillet placed over high heat and brown each meatball on all sides for about 5 minutes.
  • Transfer the meatballs to a baking pan, and place in the oven for 10 to 15 minutes, then set aside.
  • Melt some cooking fat in a saucepan placed over medium-high heat and brown the bison shanks until dark brown on all sides.
  • Add the onions and cook for 1 to 2 minutes.
  • Add in the beef stock, cinnamon, cloves, and season with salt and pepper to taste. Bring to a boil, and simmer for 2 hours.
  • Once the meat is well cooked, remove it from the pot and break the bison shanks apart into chunks.
  • Use a strainer to clear the broth. Then pour it back into a large saucepan, and add the meatballs and bison meat.
  • Cook until everything is warm, and season again to taste.
  • If you like a thicker sauce, you can stir in 1-2 tbsp of tapioca starch. Dissolve it in water first and then add it to the sauce.