Osso Bucco Ravioli, Gremolata, Asparagus Tips, Veal-Tomato Consommé

Osso Bucco Ravioli with Gremolata, Asparagus Tips, and Veal-Tomato Consommé is a sophisticated dish that showcases a range of advanced culinary techniques. The process begins with braising veal shanks to create a deeply flavorful, tender filling for the ravioli.

Next, crafting the ravioli dough which requires skill and precision.

Finally, a clarified veal-tomato consommé is prepared, demanding careful attention to detail to achieve a clear, silky broth. Combined with a zesty gremolata and tender asparagus tips, this dish is a masterclass in balancing textures, flavors, and classical techniques—ideal for an advanced chef looking to impress.

Instructions:

1. Prepare the Osso Bucco Filling

   • Set the Instant Pot to sauté mode and heat the olive oil. Sear the veal shank on all sides until browned, about 3-4 minutes per side. Remove and set aside.

   • Add the onion, carrot, celery, and smashed garlic to the pot. Cook until lightly caramelized, about 5 minutes.

   • Stir in the tomato paste and cook for 2-3 minutes to develop a rich fond.

   • Deglaze with white wine, scraping up any browned bits, then add the broth, thyme, bay leaf, salt, and pepper.

   • Return the veal shank to the pot, seal, and cook on high pressure for 45 minutes, followed by a natural release.

   • Remove the veal shank and strain the braising liquid through a fine sieve, reserving it for the consommé.

   • Shred the veal meat finely, discarding the bones and any large pieces of connective tissue. Mix a small amount of the strained liquid into the shredded veal to keep it moist. Set aside.

2. Make the Ravioli Dough

   • On a clean surface, mound the flour and create a well in the center. Add the whisked egg, egg yolk, olive oil, and salt into the well.

   • Gradually incorporate the flour into the eggs using a fork or your fingers until a rough dough forms.

   • Knead the dough for 7-10 minutes until smooth and elastic. If the dough feels too dry, add water 1 teaspoon at a time. Wrap in plastic wrap and let rest for 30 minutes.

3. Assemble the Ravioli

   • Roll the dough into thin sheets, about 1/16 inch thick.

   • Use a ravioli press or cutter to shape 12 ravioli. Place a spoonful of the osso bucco filling in the center of each ravioli, brush edges with water, and seal.

   • Set the ravioli on a floured surface.

4. Prepare the Veal Consommé

   • In a medium saucepan, combine 1 cup of strained veal jus. Taste and adjust for seasoning.

   • Whisk the egg white until slightly frothy, then add it to the broth.

   • Heat gently over medium heat, stirring occasionally until a raft forms as the egg white captures impurities.

   • Strain the consommé through cheesecloth or a fine sieve, leaving the raft behind. Keep warm for serving.

5. Cook the Ravioli

   • Bring a pot of salted water to a gentle boil. Cook the ravioli for 3-4 minutes until they float. Remove with a slotted spoon.

6. Prepare the Gremolata

   • Combine the parsley, lemon zest, and garlic in a small bowl.

7. Serve

   • Arrange the ravioli on serving plates. Ladle the warm consommé over the ravioli and add the blanched asparagus tips.

   • Sprinkle with gremolata for a fresh, zesty finish.