Ravioli made with veal shank, bone marrow stock and cabbage


  • 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)
> 60 minutes
veal shanks
Culinaire Saisonnier


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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