Robert Durso And Robert Bobby Durso Jrs Osso Buco Ravioli Recipes

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OSSO BUCO



Osso Buco image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 29

10 meaty veal shanks, 2 to 3 inches thick
Salt and pepper
1/2 to 2/3 cup all-purpose flour
6 tablespoons butter, divided
4 tablespoons extra virgin olive oil, 4 turns of the pan
1 large onion, chopped
2 large carrots, peeled and cut into a fine dice
4 ribs celery, chopped
6 to 8 cloves garlic, crushed
3 sprigs fresh rosemary, stripped and finely chopped, about 2 tablespoons
1/2 teaspoon allspice
2 cups white wine
1 (28-ounce) can chunky style crushed tomatoes
2 cups chicken stock
2 (14-ounce) cans, cannelloni beans, drained
1 lemon, rind cut into pieces
2 lemons, zested
4 cloves garlic, crushed
6 anchovy fillets in oil, drained
1 cup flat leaf parsley leaves, 3 handfuls
Garlic Lemon Potatoes, recipe follows
2 bulbs garlic
Extra-virgin olive oil, for drizzling
3 1/2 pounds white skinned medium potatoes, peeled and cut into chunks
1/4 to 1/2 cup half-and-half or more, if needed
4 tablespoons unsalted butter
1/2 cup chicken stock
1 lemon, juiced
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place a large, heavy bottomed skillet on the stove and heat pan over moderate to high flame. Salt and pepper the shanks and coat lightly and evenly in flour. Working in 2 batches, brown shanks in 1 1/2 tablespoons each butter and olive oil. Transfer shanks to a large roasting pan. Add remaining butter and oil to the pan and saute the root vegetables and crushed garlic 5 minutes, seasoning them with rosemary, allspice, salt and pepper. Add wine to the pan and reduce 2 to 3 minutes, lifting pan drippings up off the bottom of your pot. Add tomatoes, chicken stock and white beans to the pan and remove from heat. Stir to combine sauce. Pour sauce and vegetables evenly over shanks. Cover roasting pan tightly and roast for 1 1/2 to 2 hours, until meat is very tender and pulling easily from bone. Baste meat in juices and sauce every 1/2 hour. In the last 1/2 hour, add lemon rinds to sauce.
  • Combine lemon zest, garlic, anchovies and parsley in a large pile. Mill the mixture with your knife into a finely chopped condiment.
  • To serve, place shank in a rimmed plate and spoon juices, beans and vegetable bits over and around meat. Top with a generous sprinkle of gremolata. Serve with Sauteed dark greens and crusty bread and/or garlic lemon potatoes.
  • Preheat oven to 375 degrees. Cut ends of garlic bulbs off to expose cloves. Coat the bulbs lightly with a drizzle of extra virgin olive oil, about 1 tablespoon. Wrap bulbs in a double layer of tin foil and place packets in a hot oven. If preparing with above menu, place cloves in oven half way through cooking process of Osso Buco. Roast garlic 45 minutes. Remove bulbs from oven, unwrap and let cool 10 minutes.
  • Boil potatoes in salted water for 12 minutes, until fork tender. Drain and return cooked potatoes to the hot pot to dry them out. Add half-and-half, butter and chicken stock to the pan. Squeeze roasted garlic into the potato pot and mash with a masher into a slightly lumpy consistency. Add the juice of 1 lemon and salt and pepper, to taste. Serve immediately.

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



Robert Durso and Robert

Categories     Sauce     Side     Braise     Low Sodium     Fall     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 19

Basic Pasta Dough
3 cups semolina flour
3/4 teaspoon kosher salt
All-purpose flour, for rolling the dough
Osso Buco Filling
2 pounds veal shanks, cut for osso buco (about 2 pieces)
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 tablespoons pure olive oil
1 small onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1/2 cup dry white wine
2 to 3 cups low-sodium beef stock
1/4 cup freshly grated Parmesan cheese
1 egg, lightly beaten with a little water, for egg wash
2 tablespoons unsalted butter, cold
Chopped fresh flat-leaf parsley leaves, for garnish

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.

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