Best Robert Durso And Robert Bobby Durso Jrs Osso Buco Ravioli Recipes

OSSO BUCO

Steps:

• Season the osso buco generously with salt.
• Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides.
• In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half.
• Preheat the oven to 375 degrees F.
• Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven.
• Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour.
• Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning.
• Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow.
• Combine all ingredients in a small bowl.

ROBERT DURSO AND ROBERT "BOBBY" DURSO JR.'S OSSO BUCO RAVIOLI

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.