Saffron Pappardelle with Braised...Saffron Pappardelle with Braised Osso Buco Ragù & Bone Marrow Gremolata

Exquisite hand-cut saffron pasta ribbons paired with a 3-hour braised veal shank ragù, finished with roasted bone marrow and a bright citrus gremolata.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour, create a well, and add egg yolks and saffron infusion. Incorporate slowly, knead for 10 minutes until elastic, wrap in film, and rest for 1 hour.

2. 02

   Season veal shanks heavily. In a Dutch oven, sear in olive oil until a deep golden crust forms. Remove meat and set aside.

3. 03

   In the same pot, sauté the soffritto until translucent. Deglaze with white wine, scraping the fond from the bottom.

4. 04

   Return veal to the pot, add veal stock and aromatics (bay leaf, thyme). Cover and braise in a 150°C (300°F) oven for 2.5 to 3 hours until fork-tender.

5. 05

   Remove veal, shred the meat, discard bones, and reduce the braising liquid by half. Fold the shredded meat back into the reduced sauce.

6. 06

   Roll pasta dough to 1mm thickness and cut into wide 2cm ribbons (Pappardelle).

7. 07

   Season bone marrow canoes and roast at 220°C (425°F) for 15 minutes until bubbling and slightly charred.

8. 08

   Mix parsley, lemon zest, and garlic to create the gremolata.

9. 09

   Boil pasta in salted water for 2-3 minutes. Toss directly into the ragù with a splash of pasta water, cold butter, and grated Parmigiano.

10. 10

    Plate the pasta in nests, top with a bone marrow canoe, and sprinkle generously with the fresh gremolata.