Groovetastic Osso Buco and Leek Ravioli with a Fennel Foam, Chestnut Mushrooms and Jus
Ah, woe is me, yet another dish that was this close to being a perfect translation of what I had in mind! I just had to water the jus right at the end and decide to omit the leeks (time constrains). The result was a perfectly delicious dish, but one that was crying for another dimension to the filling along with the veal, and a sauce that was thicker and richer to live up to the delicious bone-marrow that had been dissolved in it! So I’ll share with you what I believe to be the amended version of this dish. What you should get is a decadent rich and deep ravioli with the sauce, accented by the sharpness of the amply applied freshly grated parmesan cheese and the fennel foam to lighten and brighten the affair. Admittedly, my wife was not a big fan of the foam, but I still stand by it. Note that while it’s called an Ossobuco ravioli, I veered intentionally away from a traditional ossobuco by using red wine instead of white and omitting the use of the tomatoes (some tomato paste was used, fresh tomatoes omitted), both in the hope of taking away sharpness and adding richness to the jus.
Serves 4 (as a main course)
For the Osso Buco (Based on my one of my favorite chefs Mario Batali’s recipe)
4 nice thick pieces of veal shank for ossobuco, no less than 3-4cm thick
6 tablespoons extra-virgin Olive Oil
1 medium carrot, diced
1/2 of a large brown onion diced
1 Celery stalk chopped
2 tbsp of fresh Rosemary
1 1/2 tbsp of tomato paste
2 cups Chicken Stock
2 cups dry of red wine, preferable full bodied.
In a large dutch oven or thick bottomed wide-pot, heat the olive oil and once warm, season the shanks with salt and pepper and add to the oil and brown thoroughly on all sides until they’re beautifully coloured, 10-15mins on a medium high heat, then remove the shanks and reserve on the side. Reduce the heat to medium, add the aromatics: the carrots, celery, onion and heat until softened (10ish minutes) keep moving them around so they don’t burn, then add the tomato paste and cook for another 3-5min, add the wine and stock and bring the mixture to a boil. Once boiling, add back the shanks along with the Rosemary.The shanks must be covered with the liquid at least two-thirds of the way up, if not covered, then add wine and stock in equal measure. reduce the heat to a slow simmer and cover the pot/dutch oven/casserole and leave to cook for about 2 to 2 1/2 hours until the meat falls off the bone. (you can start making the pasta while the meats cooks)
For the Leeks and Jus:
Remove the meat and reserve on the side, strain the residual sauce and put the liquid back into the pot; using a knife or a fork handle, extract the beautiful bone marrow from the shanks and add to the jus, using a whisk and stirring well, dissolve and incorporate the marrow into the jus. Add half a leek, well cleaned and sliced longitudinally and cook over a medium heat, covered, for another 40mins until the leaks are nice and tender. Strain the liquid and reserve the jus, this will be the sauce, adjust its seasoning as desired. Add about 6 sliced chestnut mushrooms to the jus and cook again on a medium heat for another 30min, as you assemble and cook the ravioli. Adjust the thickness of the jus with chicken stock if necessary, but don’t make it too watery, you’ll want a nice thick rich jus with the pasta.
For the Filling:
Chop the braised leeks into smaller portions and begin to take the ossobuco meat off the bone, using your fingers “chop” the meat into small portions as well so that it resembles a rough mince. Add the leeks to the meat in a bowl and mix until their uniformly distributed.
For the Foam:
In a blender, add once sachet of powdered egg whites dissolved in the appropriate amount of water ( instructed) with 2 tbsp of extra virgin olive oil and half a fennel, sliced. Allow the blender to work the ingredients together for about three minutes. Use a table-spoon to extract the foamy part of the mixture at the top.
For the Ravioli:
Using this recipe here for pasta, make enough pasta (using 2 cups of flour and 2 eggs + 1 yolk) dough and roll out into sheets. Assemble the individual ravioli by adding the filling and using egg wash to seal each piece. Add the ravioli to well salted and fast-boiling water and cook very briefly, for about 2mins each.
Add the ravioli to pre-warmed plates, spoon the jus over along with the mushroom and cover with freshly grated parmesan cheese, the finally, add the foam and serve; this should be a reaaaaaaally rich and decadent main course! Hope you enjoy!