Veal Osso Buco Agnolotti
Chef Jason Travi of La Terza – Los Angeles, CA
Adapted by

Veal Osso Buco Agnolotti from Chef Jason Travi of La Terza in Los Angeles, CA on StarChefs.comYield: 10-12 Servings


    Veal Osso Buco:
  • 2 (14-16-ounce) veal shanks
  • Kosher salt, to taste
  • Black pepper, to taste
  • Flour, to coat
  • Olive oil
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1 small onion, chopped
  • 1 cup white wine
  • 1 sprig rosemary
  • 1 sprig sage, tied together with the rosemary
  • Chicken stock, to cover

    Agnolotti Filling:
  • Osso buco meat
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 2 sprigs fresh oregano, de-stemmed and chopped
  • 6 leaves red chard, braised and chopped
  • Veal braising liquid
  • ¼ cup Parmesan Reggiano cheese, finely grated
  • ½ cup ricotta cheese
  • Salt and pepper, to taste

    Agnolotti Dough:
  • 3 cups Tipo 00 flour
  • 5 large eggs
  • 5 egg yolks, plus additional for sealing the pasta
  • Pinch of salt

  • 6 Tablespoons butter, melted
  • Fresh oregano leaves, chopped

For Veal Osso Buco:
Pre-heat the oven to 325°F.

Season the veal liberally with salt and finely ground pepper; cover the shanks lightly with flour. Pour enough olive into to a braising pan to cover the bottom; over medium heat, caramelize each side of each veal shank. Remove the veal from heat. Add the vegetables to the braising pan and caramelize. Deglaze the pan with wine and reduce by half. Return the veal to the pan, add the rosemary and sage, and enough chicken stock to cover the meat. Bring everything to a simmer and skim off any excess oil that has risen to the top. Cover the pan with a lid or aluminum foil, and place it in the oven for 2 hours, or until the meat is tender and falling off the bone. Remove pan from the oven and discard the herb bundle. Take the osso buco out of the braising liquid and set aside. Skim any excess fat off the top of the liquid and then pass it through a food mill; set aside.

For Agnolotti Filling:
Shred the osso buco, removing any tendons or bones, making sure to remove the marrow. Heat the olive oil in a sauce pot over medium heat; sweat the garlic and shallots. Add the shredded veal, oregano, braised chard, and enough braising liquid to cover half of the solid ingredients. Cook slowly to reduce the liquid until the mixture is mostly dry. Transfer the mixture to a large mixing bowl; use a wooden spoon to incorporate the Parmesan Reggiano and ricotta cheeses into the mixture. Season with salt and pepper, and allow the mixture to cool.

For Agnolotti Dough:
Sift the flour into a mound in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the shape of the well. The dough will come together when half the flour is incorporated. Knead the dough with the palms of both hands. Knead for approximately 15 minutes, adding any additional flour if necessary to create a cohesive mass. Remove the dough from the board; scrape up and discard any leftover bits. Lightly re-flour the board and knead the dough for an additional 6 minutes. The dough should be elastic and slightly sticky. Wrap the dough in plastic and allow to rest for at least 30 minutes at room temperature.

Roll out the dough very thinly and cut into 1½-inch strips. Place a teaspoon of filling along the lower half of the strips about every ¾ inch and brush the other side with egg. Fold the dough over and press the edges firmly with your fingers, making sure to press out any air. Press between the mounds of filling to separate each agnolotti, and cut between each mound with a ripple-edged pastry wheel; form each agnolotti into a half circle.

In a large pot of salted boiling water, slowly stir in the pasta, being careful not to break the fragile agnolotti. Boil the pasta for 3-5 minutes; the agnolotti are ready when they rise to the surface. Drain the pasta but do not rinse.

To Assemble and Serve:
While the agnolotti are still hot, coat them with melted butter. Toss with chopped fresh oregano. Place 6-8 agnolotti on each heated serving plate and serve immediately.

Wine Pairing:
A super-Tuscan, such as a Tignanello would be an especially fine match. Alternatively, choose a hearty, eight year old Ridge Jimsomare Zinfandel.

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   Published: March 2006