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Veal and Shoulder Pork Lasagna

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Veal and Shoulder Pork Lasagna
Veal and Shoulder Pork Lasagna
Course Main Meal
Cook Time 4 1/2 hours
Servings
Ingredients
Bolognese Sauce : Osso Bucco and Shoulder of Pork ragù
Béchamel Sauce : White Sauce
Lasagna:
Course Main Meal
Cook Time 4 1/2 hours
Servings
Ingredients
Bolognese Sauce : Osso Bucco and Shoulder of Pork ragù
Béchamel Sauce : White Sauce
Lasagna:
Veal and Shoulder Pork Lasagna
Instructions
  1. Gather the oregano, rosemary, thyme and continental parsley and tie together securely with a length of kitchen string to make a bouquet garni.
  2. Season the osso bucco and shoulder of pork with the sea salt and cracked black pepper.
  3. Place a large pot over medium heat and add the olive oil.
  4. When hot, add the osso bucco and shoulder of pork, browning on all sides.
  5. Add the onion and the garlic.
  6. Add the red wine vinegar and scrape all of the brown from the bottom of the pot.
  7. Add the tomatoes and beef stock and stir well.
  8. Cover, bring to the boil and then reduce to a low simmer.
  9. Cook for 2 hours.
  10. Remove the lid and reduce for a further 30 minutes, stirring frequently. (Dish is cooked when the meat is tender and falls apart.)
  11. Pick out the bouquet garni, bones and any fat from the ragù and break up all the meat with a wooden spoon.
  12. To make the béchamel sauce, place a saucepan over low heat and add the butter.
  13. When the butter is melted, add the flour and nutmeg stirring to combine well.
  14. Continue stirring while pouring the milk into the saucepan in a thin stream until it is all combined.
  15. Add the bay leaf and simmer until the béchamel sauce has thickened.
  16. Remove the bay leaf and set aside in the fridge.
  17. Preheat the oven to 180˚C (350˚F) and grease an ovenproof dish with olive oil.
  18. Lay a layer of lasagna sheets on the bottom of the dish.
  19. Spoon over the ragù and top with béchamel sauce.
  20. Add a layer of Mozzarella cheese, Parmesan cheese and continental parsley.
  21. Top with a layer of lasagna sheets and repeat the layers finishing the dish with a top layer of béchamel and mozzarella.
  22. Place into the oven and cook for 40 minutes.
  23. Remove and leave to stand for 15 minutes before serving.
  24. Serve with a simple salad.
Recipe Notes

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