Veal shank ravioli


by: Lizabeth

This is the kind of ravioli I love to make. For me this is a great example of calling on traditional pasta—making techniques to upgrade a peasant dish such as osso buco into something quite sophisticated, which people love to eat. Choose veal shanks from the middle part of the leg, which is the meatiest. You will probably have quite a hit of sauce left over from cooking the osso buco — which you could just use with some pasta tossed through it another day (it will keep for about 4 days in the fridge).


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serves: 4

3 tablespoons extra virgin olive oil

1 onion (cut into 1/2-inch dice)

1 stalk celery (cut into 1/2-inch dice)

1 carrot (cut into 1/2-inch dice)

4 veal shanks (each 1 1/4 inches thick)

1 tablespoon flour

2 tablespoons vegetable oil

2 1/4 cups white wine

1 tablespoon tomato paste

8 cups veal stock

3-4 saffron threads

1 bouquet garni (a sprig each of rosemary and sage and a bay leaf, tied together)

3 tablespoons freshly grated Parmesan

2 eggs

1 tablespoon bread crumbs

1/2 recipe quantity egg pasta dough

4 tablespoons unsalted butter

sprig of rosemary

salt and pepper

Nutrition Facts
Veal shank ravioli

Servings Per Recipe: 4

Amount per Serving

Calories: 1398

  • Total Fat: 64.4 g
  •     Saturated Fat: 24.9 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 509.9 mg
  • Sodium: 1774.7 mg
  • Total Carbs: 62.6 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 6.8 g
  • Protein: 115.3 g

how is this calculated?

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1.  Preheat the even to around 390°F. Heat the olive oil in a pan that will transfer to the even and is large enough to hold all the veal shanks. Add the vegetables, cover and cook gently for about 10 minutes, until soft but not colored.

2.  Season the shanks and than dust with flour, vary lightly — as if you were seasoning them. Shake to remove the excess flour.

3.  Heat a large saute pan until it smokes, then add the vegetable oil and put in the shanks. Cook quickly until golden, then turn ever and cook until golden on the other side (this will also help to seal in the marrow in the bone).

4.  Remove the shanks, add them to the pan of vegetables, then turn the heat down under the saute pan, add the wine and reduce for a minute or so, scraping the bottom of the pan as it cooks, so that all the pieces of shank are incorporated. Take off the heat and keep to one side.

5.  Let the shanks cook with the vegetables, covered, for about 3 to 4 minutes. Add the wine reduction from the other pan and reduce further until there is no liquid left.

6.  Add the tomato paste, cook for another minute or so, taking care nothing burns, then add the stock and saffron threads and bring to a boil. Skim, than turn down the heat and simmer for 5 to 10 minutes.

7.  Add the bouquet garni, transfer the pan to the oven and leave for about an hour. Check every 10 minutes to ensure that it isn't boiling too fast — otherwise the meat will toughen and dry out. You want it to braise gently, i.e., a few bubbles should be breaking the surface.

8.  When the meat is cooked, take it out of the oven, let it cool a little, but while still warm discard the bouquet gaini and remove the shanks and half the vegetables. Keep on the side.

9.  If you have a hand blender, blend the contents of the pan to break up the vegetables so that they will thicken the sauce (otherwise, mash them roughly with the back of a spoon). Pass through a fine sieve and keep on the side.

10.  Strip the cooked meat from the central bone and push out the marrow. Discard the bone. Put the meat, marrow and reserved vegetables into a food processor and process to a rough paste.

11.  Transfer to a bowl, add the Parmesan, one of the eggs and the bread crumbs, and mix. If you feel the mixture is too wet, add an extra tablespoon of bread crumbs. Season if necessary and keep in the fridge until you are ready to use.

12.  Make the pasta dough and roll through the machine. To make the ravioli. Bring a large pan of water to a boil for the pasta, and salt it. Melt the butter with the rosemary in a large saute pan and, when the butter begins to foam, add about 2 to 3 ladlefuls of the sauce (you can keep the rest to serve with pasta another time).

13.  Put the rovioli into the boiling water and cook for 3 to 4 minutes, then drain using a slotted spoon or a skimmer and transfer to the pan containing the sauce. Toss gently for a minute or so and serve.

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