Ravioli made with veal shank, bone marrow stock and cabbage

Ingredients:

fresh pasta dough
30 g flat cheese
lemon zest
5 flat parsley leaves (chopped)
several cabbage shoots
deep-fried Russian kale

For the bone marrow stock:

3.5 kg veal shanks
6 l water
125 g carrots
150 g leek
150 g celeriac
400 g onion

For the infusion:

10 g star anise
10 g black pepper
20 g coriander seeds
5 g fresh thyme
2 laurel leaves
20 g coarse sea salt
200 g dried vegetables (carrot, leek, onion and the peel from the celeriac)

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal shanks

Difficulty: ***

Cooking methods: boiling

Source: Culinaire Saisonnier

Preparation

For the stock, put the meat in the water and then bring it to the boil, skimming off the fat continuously. Then add the vegetables and leave to absorb for 3 hours. Then bring it all back up to the boil, remove from the heat and add the infusion. Leave to cool and then strain through a cloth.

Remove 200 g meat from the shanks, chop finely and mix with 30 g flat cheese, the zest of 1 lemon and 5 finely chopped flat parsley leaves. Roll out the fresh pasta dough on the finest setting and add the meat filling to make the ravioli. Poach them briefly in the bone marrow stock. Fry the cabbage shoots briefly in the canola oil.

Serve the ravioli in the stock along with the cabbage shoots and deep-fried Russian kale.

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