Name: Slow roasted osso bucco ragu lasagna
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 1
Ingredients: 18.20 gm olive oil; 6 (about 1kg) veal osso bucco; 1 brown onion, finely chopped; 1 carrot, peeled, finely chopped; 2 celery stems, finely chopped; 2 garlic cloves, finely chopped; 250ml red wine; 127.50 gm beef stock; 400g can diced tomatoes; 44.40 gm tomato paste; 200g button mushrooms, thinly sliced; 20.00 ml rosemary sprigs; 20.00 ml oregano leaves; 9 dried lasagna sheets; 60g butter; 50g plain flour; 1030.00 gm (1 litre) milk; 0.63 gm ground nutmeg; 240g cheese; Rocket salad, to serve

Slow roasted osso bucco ragu lasagna

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Prep Time:
30 minutes

Cook Time:
120 minutes

Total Time:
150 minutes

Indulge in a decadent slow-roasted osso bucco ragu lasagna by taste.com.au and Perfect Italiano.

Ingredients:

6 (about 1kg) veal osso bucco
1 brown onion, finely chopped
2 celery stems, finely chopped
250ml red wine
127.50 gm beef stock
400g can diced tomatoes
44.40 gm tomato paste
200g button mushrooms, thinly sliced
20.00 ml rosemary sprigs
20.00 ml oregano leaves
9 dried lasagna sheets
50g plain flour
1030.00 gm (1 litre) milk
0.63 gm ground nutmeg
240g cheese
Rocket salad, to serve

Instructions:

Preheat your oven to 150C. In a flameproof casserole pan, heat oil over high heat. Sear the veal for 3 minutes on each side until browned. Transfer to a plate. Add onion, carrot, celery, and garlic to the pan and cook for 5 minutes until onion softens. Add wine, stock, tomatoes, tomato paste, mushrooms, rosemary, and oregano. Bring to a simmer, then remove from heat.
Cook the veal in a covered preheated oven, turning occasionally, for 2 hours or until it's falling off the bone. Season with salt and pepper, then set aside to cool.
Separate the meat from the bones and roughly shred it before adding it back to the tomato mixture.
In a large saucepan over high heat, melt the butter until foaming. Stir in the flour and cook for 1 minute until slightly grainy. Pour in the milk and nutmeg, whisking until smooth. Stir constantly for 5 minutes until the sauce boils and thickens. Remove from heat and mix in 1 cup of cheese. Season with salt and pepper to taste.
Preheat the oven to 180C. Grease a 10 cup (2.5 litre) ovenproof dish. Spread one-third of the osso bucco mixture on the base. Layer with 3 lasagne sheets. Add one third of the cheese sauce, followed by half of the remaining osso bucco. Top with half of the remaining lasagne sheets. Repeat layering with the rest of the osso bucco, lasagne sheets, and cheese sauce. Sprinkle the remaining cheese on top.
Bake in the preheated oven until lasagne sheets are tender and golden brown, about 40 minutes. Let it rest for 10 minutes before serving. Enjoy with a side of rocket and radicchio salad.

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