Robert Durso and Robert Bobby Durso Jr.s Osso Buco Ravioli

• 3 cups semolina flour
• 3/4 teaspoon kosher salt
• All-purpose flour, for rolling the dough
• 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

1. 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.
2. With the mixer on medium-low speed, slowly add 3/4 cup warm water and mix until the dough is smooth.
3. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 24 hours.
4. To make the filling, preheat the oven to 350F.
5. Season the veal shanks with salt and pepper.
6. Dredge the shanks in flour, shaking off any excess.
7. 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.
8. Remove to a plate.
9. Add the onion, carrot, and celery to the pot and season with salt and pepper.
10. Saute until soft and translucent, about 8 minutes.
11. Add the tomato paste and white wine and mix well, scraping up the browned bits in the pot.
12. 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.
13. Cover, transfer to the oven, and braise until the meat begins to fall off the bone, about 2 hours.
14. (Check the meat after an hour and add more liquid if necessary to keep the meat almost covered.)
15. Remove from the oven and let the shanks cool in the cooking liquid.
16. Remove the shanks from the pot (reserve the braising liquid) and pull the meat from the bone.
17. Coarsely chop the meat and transfer it to a bowl.
18. Add 1/3 cup of the braising liquid and its vegetables to moisten the meat.
19. Mix in the Parmesan.
20. Divide the dough into 4 pieces.
21. Keep the pieces covered until you are ready to work with them, so they dont dry out.
22. Roll the pieces through a pasta machine, dusting with flour as necessary, until the sheets are 1/16 inch thick.
23. Lay out the pasta sheets, dust off any excess flour, and cut them into 4-inch squares.
24. Place a heaping tablespoon of cooled filling onto each square, gently brush the edges with the egg wash, and top with another square.
25. Press lightly to seal, removing any air.
26. Bring a large pot of salted water to a boil.
27. Meanwhile, skim any fat from the reserved braising liquid and transfer it to a large saute pan.
28. Bring to a simmer over medium heat and cook until reduced to a sauce consistency, about 8 minutes.
29. Reduce the heat to low and whisk in the butter; season with salt and pepper.
30. Gently add the ravioli to the boiling water and cook for 4 to 5 minutes.
31. Use a slotted spoon to transfer the ravioli to a serving dish.
32. Top with the sauce, and garnish with chopped parsley.

flour, kosher salt, flour, veal shanks, kosher salt, flour, olive oil, onion, carrot, celery stalk, tomato paste, white wine, beef stock, freshly grated parmesan cheese, egg, unsalted butter, flatleaf

Taken from www.epicurious.com/recipes/food/views/robert-durso-and-robert-bobby-durso-jr-s-osso-buco-ravioli-375937 (may not work)