Robert Durso And Robert Bobby Durso Jrs Osso Buco Ravioli Recipes

Steps:

• Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
• For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
• In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
• In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
• Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
• Remove and discard bouquet garni from the pot.
• Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

Steps:

• To make the dough, put the semolina flour and salt in the bowl of a mixer fitted with the paddle attachment, and mix to combine. With the mixer on medium-low speed, slowly add 3/4 cup warm water and mix until the dough is smooth. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 24 hours.
• To make the filling, preheat the oven to 350°F.
• Season the veal shanks with salt and pepper. Dredge the shanks in flour, shaking off any excess. Heat the olive oil in a deep ovenproof pot over medium heat, add the shanks, and cook until golden brown on each side, about 5 minutes per side. Remove to a plate.
• Add the onion, carrot, and celery to the pot and season with salt and pepper. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and white wine and mix well, scraping up the browned bits in the pot.
• Return the shanks and any juices that have collected on the plate to the pot, and add enough beef stock to almost cover the shanks. Cover, transfer to the oven, and braise until the meat begins to fall off the bone, about 2 hours. (Check the meat after an hour and add more liquid if necessary to keep the meat almost covered.) Remove from the oven and let the shanks cool in the cooking liquid.
• Remove the shanks from the pot (reserve the braising liquid) and pull the meat from the bone. Coarsely chop the meat and transfer it to a bowl. Add 1/3 cup of the braising liquid and its vegetables to moisten the meat. Mix in the Parmesan.
• Divide the dough into 4 pieces. Keep the pieces covered until you are ready to work with them, so they don't dry out. Roll the pieces through a pasta machine, dusting with flour as necessary, until the sheets are 1/16 inch thick.
• Lay out the pasta sheets, dust off any excess flour, and cut them into 4-inch squares. Place a heaping tablespoon of cooled filling onto each square, gently brush the edges with the egg wash, and top with another square. Press lightly to seal, removing any air.
• Bring a large pot of salted water to a boil.
• Meanwhile, skim any fat from the reserved braising liquid and transfer it to a large sauté pan. Bring to a simmer over medium heat and cook until reduced to a sauce consistency, about 8 minutes. Reduce the heat to low and whisk in the butter; season with salt and pepper.
• Gently add the ravioli to the boiling water and cook for 4 to 5 minutes. Use a slotted spoon to transfer the ravioli to a serving dish. Top with the sauce, and garnish with chopped parsley.