Saffron Agnolotti del Plin...Saffron Agnolotti del Plin with Braised Osso Buco & Gremolata Emulsion

Delicate saffron-infused pasta pillows filled with 12-hour slow-braised veal shank, finished with a bright lemon-parsley emulsion and brown butter.

Ingredients

Cooking Instructions

1. 01

   Sear the veal shanks in a heavy-bottomed pot until deeply browned. Remove meat, add mirepoix and sauté until caramelized. Deglaze with white wine, return meat to the pot, and add veal stock. Cover and braise at 140°C for 3 hours until falling off the bone.

2. 02

   Shred the braised veal, discarding bones and marrow (save marrow for garnish if desired). Strain the braising liquid, reduce to a thick syrup, and fold back into the shredded meat. Season with salt and chill until firm.

3. 03

   Bloom saffron threads in a teaspoon of warm water. Mix flour, egg yolks, and saffron water in a stand mixer or by hand until a supple dough forms. Knead for 10 minutes, wrap in plastic, and rest for at least 1 hour.

4. 04

   Roll the pasta dough through a machine to the thinnest setting. Pipe small dots of the veal filling 2cm apart. Fold the pasta over, pinch between the fillings to create the signature 'plin' (pinch), and cut with a fluted pasta wheel.

5. 05

   For the emulsion, blanch the parsley for 10 seconds, shock in ice water, and blend with olive oil, lemon zest, and garlic until vibrant green and smooth. Strain through a fine-mesh sieve.

6. 06

   Cook the agnolotti in boiling salted water for 3 minutes. Meanwhile, melt butter in a large pan with a splash of pasta water to create a light emulsion.

7. 07

   Toss the pasta gently in the butter sauce. Plate immediately, dotting the gremolata emulsion around the pasta and finishing with a final grating of lemon zest.