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How to make Slow roasted osso bucco ragu lasagna

Yield = 4
Prep time: 0:30
Cook time: 2:00
Total time: 2:30

Ingredients

  • 1 tablespoon 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
  • 1 cup (250ml) dry red wine
  • 1/2 cup Massel beef stock
  • 400g can diced tomatoes
  • 2 tablespoons tomato paste
  • 200g button mushrooms, thinly sliced
  • 1 tablespoon rosemary sprigs
  • 1 tablespoon oregano leaves
  • 9 dried lasagna sheets
  • 60g butter
  • 1/3 cup (50g) plain flour
  • 4 cups (1 litre) milk
  • 1/4 teaspoon ground nutmeg
  • 2 cups (240g) Perfect Italiano Perfect Bakes cheese
  • Rocket salad, to serve

Method

  • Step 1 Preheat oven to 150C. Heat the oil in a flameproof casserole pan over high heat. Add the veal and cook for 3 minutes each side or until brown. Transfer to a plate. Add the onion, carrot, celery and garlic to the pan; cook, stirring, for 5 minutes or until onion softens. Return the veal to the pan with the wine, stock tomatoes, tomato paste, mushrooms, rosemary and oregano. Bring to a simmer. Remove from heat.
  • Step 2 Cook in preheated oven, covered, turning occasionally, for 2 hours or until veal is falling off the bone. Season with salt and pepper. Set aside to cool.
  • Step 3 Remove the meat from the bones and coarsely shred. Return to the tomato mixture.
  • Step 4 Melt the butter in a large saucepan over high heat until foaming. Add the flour; cook, stirring, for 1 minute or until slightly grainy. Add the milk and nutmeg and stir with a balloon whisk until smooth. Cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Add 1 cup of the cheese and stir to combine. Season with salt and pepper.
  • Step 5 Increase oven to 180C. Grease a 10 cup (2.5 litre) capacity ovenproof dish. Spread one-third of the osso bucco mixture over the base. Top with 3 lasagne sheets. Top with one third of the cheese sauce, then half the remaining osso bucco. Top with half the remaining lasagna sheets. Continue layering with remaining osso bucco, lasagne sheets and cheese sauce. Sprinkle with remaining cheese.
  • Step 6 Bake in preheated oven for 40 minutes or until lasagne sheets are tender and golden brown. Remove from oven, set aside for 10 minutes to rest before serving. Serve with rocket and radicchio salad.