Braised Beef Shin Lasagne

Name: Braised Beef Shin Lasagne
Total time: 240 min
Ingredients: 2 kg beef shin (cut into pieces); 3 tbsp plain flour (seasoned); 4-5 tbsp olive oil; 1 large onion (finely chopped); 250 g chestnut mushrooms (finely chopped); 3 cloves garlic (grated); 1 bay leaf; 5 sprigs fresh oregano (leaves stripped); 2 tbsp tomato purée; 450 ml red wine; 200 ml organic beef stock; 400 g tinned chopped tomatoes; 2 tsp red wine vinegar; 12 sheets lasagne; 75 g butter; 75 g plain flour; 800 ml milk; 180 g cheddar cheese (grated); 100 g parmesan cheese (grated); 1 tsp dijon mustard

240 mins

969 cals per serving

Donal's Notes

Lasagne was one of the first things I learned to cook and it still remains one of my favourite comfort food dishes. This version yields next-level results. I’ve used braised beef shin but you could also use flank steak, but either way cooked gently until quiveringly tender, which makes all the difference to the ragu, which is then layered between pasta and a rich cheese sauce.

Equipment

Casserole dish

Frying pan

Ovenproof baking dish

Method

To make the filling, toss the beef in the seasoned flour. Heat a good layer of oil in a casserole and fry the beef, in batches if necessary, until really browned on all sides. Transfer to a plate.

Add the onion and mushrooms with a little more oil to the casserole and fry for 10 minutes until golden, then add the garlic, herbs and tomato purée. Pour in the wine, bring to the boil and bubble for 2–3 minutes. Add the stock, chopped tomatoes and red wine vinegar and return the beef to the pan. Reduce to a simmer and cook gently, partially covered, for 2 1⁄2 – 3 hours until the meat is really tender and falls apart when you push it with a spoon.

Meanwhile, make the cheese sauce. Melt the butter in a pan and stir in the flour and cook for a minute or two then gradually add the milk until you have a smooth, thick sauce. Season well and add most of the cheese (saving some for scattering on top) and the mustard.

Once the beef is tender, remove the bay leaf and shred the meat into the sauce. If the sauce is looking a little juicy you can reduce it until it just coats the meat.

Preheat the oven to 200°C/180°C fan. Spoon a third of the meat into a large ovenproof dish, then top with 4 of the lasagne sheets and spoon over a third of the cheese sauce. Repeat the layers twice more, ending with cheese sauce. Scatter with the rest of the cheese and bake for 30–35 minutes until bubbling and golden. Serve with a green salad.