Osso Buco Ravioli with Saffron-Infused Broth

Instructions

1. 1

   Season the veal shanks generously with salt and black pepper.

   ~5 min
2. 2

   Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the veal shanks on all sides until deeply browned. Remove from the pot and set aside.

   ~15 min
3. 3

   Add the chopped onion, carrots, and celery to the same pot. Cook until softened, about 8-10 minutes.

   ~10 min
4. 4

   Add the minced garlic and tomato paste to the pot and cook for another 2 minutes, stirring constantly.

   ~2 min
5. 5

   Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it simmer and reduce by half.

   ~5 min
6. 6

   Return the veal shanks to the pot. Pour in the beef broth, ensuring the shanks are mostly submerged. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.

   ~180 min
7. 7

   Once tender, carefully remove the veal shanks from the pot. Let them cool slightly, then shred the meat, discarding bones and any tough connective tissue. Reserve the braising liquid.

   ~20 min
8. 8

   While the meat cools, prepare the pasta dough. Combine 200g of flour with the eggs in a food processor and pulse until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

   ~40 min
9. 9

   Roll out the pasta dough thinly using a pasta machine or rolling pin.

   ~10 min
10. 10

    In a small bowl, combine the shredded veal, finely chopped parsley, and lemon zest. Season to taste.

    ~5 min
11. 11

    Place small spoonfuls of the veal filling onto one sheet of pasta, spaced apart. Moisten the edges of the pasta around the filling with water. Place another sheet of pasta over the top and press firmly to seal, removing any air pockets. Cut into desired ravioli shapes.

    ~15 min
12. 12

    Strain the reserved braising liquid through a fine-mesh sieve into a saucepan. Add the saffron threads and simmer gently for 10 minutes to infuse the flavor and color.

    ~10 min
13. 13

    Bring a large pot of salted water to a rolling boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface and are tender.

    ~5 min
14. 14

    Using a slotted spoon, transfer the cooked ravioli to serving bowls. Ladle the saffron-infused broth over the ravioli. Garnish with extra fresh parsley, if desired.

    ~5 min