Saffron Tagliolini with Veal Osso Buco Ragù and Gremolata

For the Saffron Pasta

• 3¼ cups Italian 00 flour (400 g)

• 4 eggs

• 1 pinch of salt

• 1 packet saffron

• 1–2 tablespoons warm water

For the Veal Osso Buco Ragù

• 1¾–2 lbs bone-in veal shanks (800–900 g, including bones)

• 1 onion

• 1 carrot

• 1 celery stalk

• 2–3 tablespoons extra virgin olive oil

• Scant ½ cup dry white wine (100 ml)

• 2–3 cups warm broth (500–700 ml)

• ¾–1¼ cups strained tomatoes (200–300 g)

• Salt, to taste

• Black pepper, to taste

For the Gremolata and Finishing

• 1 bunch fresh parsley

• 1 garlic clove

• Finely grated zest of 1 lemon

• Grated Parmigiano Reggiano PDO, to taste (optional)

1. Prepare the Saffron Pasta Dough

Dissolve the saffron in 1 tablespoon of warm water and allow it to cool slightly.

Combine the flour, eggs, salt, and dissolved saffron. Knead until a smooth, uniform dough forms. Add the second tablespoon of water only if needed.

Wrap the dough tightly in plastic wrap and let it rest for 30 minutes.

2. Brown the Veal Shanks

Make several small cuts around the outer membrane of each veal shank to prevent the meat from curling during cooking.

Season the veal with salt.

Heat some of the olive oil in a large, heavy-bottomed pot or Dutch oven. Brown the veal shanks on both sides until nicely seared.

Transfer the shanks to a plate and set aside.

3. Prepare the Ragù

Peel and finely chop the onion and carrot, then finely chop the celery.

Add the remaining olive oil to the same pot. Add the chopped vegetables and cook over low heat until softened.

Return the veal shanks to the pot.

Pour in the white wine and let the alcohol evaporate.

Add the strained tomatoes and some of the warm broth.

Cover and simmer over low heat for approximately 1½ hours, or until the meat is tender and easily pulls away from the bones.

Add more warm broth during cooking as needed.

4. Shred the Veal

Remove the veal shanks from the pot.

Separate the meat from the bones, discarding any tough connective tissue.

Coarsely shred the meat and carefully scoop out the bone marrow, making sure no bone fragments remain.

Return the shredded veal and marrow to the sauce and stir to combine.

If the ragù is too thin, simmer uncovered until it reaches the desired consistency.

Adjust the seasoning with salt and black pepper.

5. Shape the Tagliolini

Roll out the pasta dough into thin sheets, working with one portion at a time while keeping the remaining dough covered.

Allow the pasta sheets to dry slightly. They should lose their surface moisture but remain flexible.

Cut the sheets into thin tagliolini using a pasta machine fitted with a narrow cutting attachment.

Alternatively, lightly flour the sheets, fold them loosely, and slice into very thin strips.

Gently unfold and separate the tagliolini.

6. Prepare the Gremolata

Wash and thoroughly dry the parsley.

Finely chop the parsley leaves together with the peeled garlic clove.

Mix in the finely grated lemon zest, taking care to avoid the bitter white pith.

7. Cook the Pasta

Bring a large pot of generously salted water to a boil.

Add the fresh tagliolini and cook for approximately 2–3 minutes, checking for the desired texture.

Drain the pasta and transfer it directly to the warm veal ragù.

Toss gently to coat the pasta evenly, adding a little reserved pasta cooking water if necessary.

8. Serve

Serve immediately, finishing each portion with freshly prepared gremolata.

Sprinkle with grated Parmigiano Reggiano if desired.