Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Ossobuco in saffron plin agnolotti

Ossobuco in saffron plin agnolotti

2/12/25, 8:00 AM

Chef Olivier Parise has devised a 6-sequence pasta tasting menu for his Italian restaurant Mets. He has simplified for us his recipe for ossobuco en agnolotti, a staple on his menu.

This recipe fromOlivier Parise, chef of the Timilìa restaurant in Metz, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6

Preparationtime: 1 h 30

Cooking time: 2 h

Ingredients for Olivier Parise 'sossobuco en agnolotti

For the saffron pasta

  • 300 g durum wheat semolina (rimacinata )

  • 100 g 00 (or T45 ) flour

  • 4 eggs

  • 2 doses saffron powder (0.2 g )

For the ossobuco stuffing

  • 1 kg veal shank (4 pieces )

  • 20 g butter

  • 2 carrots

  • ½ stalk celery

  • 1 yellow onion

  • 10 cl white wine

  • 1 garlic clove, crushed

  • 1 tbsp. tomato paste

  • 50 cl veal juice

For the gremolata

  • ½ bunch parsley, coarsely chopped

  • 1 chopped garlic clove

  • 1 lemon (zest and juice )

  • 5 cl olive oil

Variou s

  • Parmigiano reggiano 60 months

  • Oi l

  • Salt and pepper

Steps for Olivier Parise 'sossobuco agnolotti

  1. Fresh saffron dough: Mix the semolina, flour and a pinch of salt, add the eggs and saffron, then knead for about 10 min. Leave to rest for at least 1 hour.

  1. Ossobuco stuffing: Season the shanks on both sides with salt and pepper, butter and a drizzle of oil. Set aside in a cool place. In the same pan, sweat all the diced vegetables. Deglaze with the white wine, reduce by half, then add the tomato paste and 2 tablespoons of veal jus. Return the meat to the filling, cover the casserole and place in the oven at 170°C for 1 h 30. remove the meat from the oven and put it through a meat grinder. Mix the stuffing with a small portion of the filling. Set aside in a piping bag in a cool place. Strain the sauce through a sieve and reduce to a coating texture .

  1. Gremolata: Mix all ingredients and set aside.

  1. Shaping the ravioli: Roll out the dough to a thickness of 2 mm using a rolling pin. Lay out a rectangle of dough on the work surface, and place balls of ossobuco filling on top, leaving a 2 cm space between each. Fold the dough rectangle in half, press the dough on either side of the filling and squeeze out the air . Using a notched roulette wheel, cut the excess dough lengthwise, then between each ball of filling to form the agnolotti.

  1. Cooking the agnolotti: Cook the agnolotti in salted water for 3-4 min. Meanwhile, heat a sauté pan over low heat with a knob of butter, a spoonful of veal jus and a little cooking water. Remove the agnolotti with a skimmer , then finish cooking in the pan, turning to coat.

  1. Presentation: Place the agnolotti in a soup plate and sprinkle with fine Parmesan shavings. Add a drizzle of cooking juices.

Has this recipe inspired you to discoverOlivier Parise'scuisine? Read the Gault&Millau review of Timil&igra ve;a.

These recipes might interest you

Anthony Gerbeau's candied watermelon and lacquered mackerel Intermediate

Anthony Gerbeau's candied watermelon and lacquered mackerel

Anthony Gerbeau, chef at L'Artimon restaurant (2 toques), combines watermelon and mackerel in a daring recipe, enhanced by a beet vinaigrette and obione shortbread.
Red tuna vitello tonnato style Easy

Red tuna vitello tonnato style

Chef Gauthier Delbé highlights our coasts' bluefin tuna in a recipe for vitello tonnato, a dish to be found at the Beau Boucot restaurant in Tharon-Plage.
Hugo Desnoyer's leg of suckling lamb Easy

Hugo Desnoyer's leg of suckling lamb

An emblematic Easter dish, leg of lamb lends itself to many interpretations. Here, Hugo Desnoyer, a butcher renowned for his choice of exceptional meats, shares his version.
Hazelnut, lemon Expert

Hazelnut, lemon

This dessert from pastry chef Kimiko Kinoshita combines shortbread with tuiles, mousse and hazelnut praline, as well as a crumble and black lemon sorbet.
Completely fried! Easy

Completely fried!

Panko mackerel, pickled kohlrabi, beet ketchup and apricot-tarragon mayonnaise... this is chef Orlane Camphort's deep-fried recipe.
Marinated mullet with pepper, radish, green apple and trout roe Easy

Marinated mullet with pepper, radish, green apple and trout roe

For a fresh and tasty recipe, chef Michel Marini marinates mullet in Sichuan pepper and accompanies it with radish, green apple and trout roe.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE