Slow-Cooked Chunky Beef Shin Lasagne

Name: Slow-Cooked Chunky Beef Shin Lasagne
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8
Ingredients: 400 g beef shin diced; 160 g smoked pancetta diced; 500 g dried lasagne sheets; 1 onion, finely chopped; 1 large carrot finely chopped; 1 celery stick, finely chopped; 400 g can chopped tomatoes; 150 g mozzarella, grated; 30 g Parmesan, grated; 100 g butter; 100 g plain flour; 1 l litre whole milk; 2 tbsp olive oil; 150 ml red wine; 300 ml beef stock; 3 tbsp tomato puree; 2 rosemary sprigs; 1 bay leaf; 2 tsp sugar; 1 pinch grating of nutmeg; 1 serving green salad to serve

Indulge in a rich, hearty lasagne featuring tender, slow-cooked beef shin instead of standard mince. This comforting Italian classic is layered with a silky homemade béchamel and melted mozzarella for the ultimate family feast.

Servings8 Portions

Prep Time45 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

beef shin diced
400 g
smoked pancetta diced
160 g
dried lasagne sheets
500 g
onion, finely chopped
1
large carrot finely chopped
1
celery stick, finely chopped
1
can chopped tomatoes
400 g
mozzarella, grated
150 g
Parmesan, grated
30 g
butter
100 g
plain flour
100 g
litre whole milk
1 l
olive oil
2 tbsp
red wine
150 ml
beef stock
300 ml
tomato puree
3 tbsp
rosemary sprigs
2
bay leaf
1
sugar
2 tsp
grating of nutmeg
1 pinch
green salad to serve
1 serving

Step-by-Step Instructions

Heat half of the olive oil in a large, heavy-based pan or flameproof casserole dish over medium-high heat. Fry the diced beef shin for about 5 minutes, turning occasionally, until well-browned on all sides. Remove the meat from the pan and set aside.

Add the remaining oil to the same pan. Tip in the chopped onion, carrot, celery, and diced pancetta. Cook for 10 minutes until the vegetables have softened. Increase the heat and cook for another 3 minutes until the pancetta begins to crisp and brown.

Return the browned beef to the pan. Pour in the red wine and bring to a boil, scraping any browned bits from the bottom of the pan. Simmer until the liquid has reduced by half.

Stir in the chopped tomatoes, tomato purée, beef stock, rosemary, bay leaf, and sugar. Lower the heat to a gentle simmer, cover with a lid, and cook for 2 to 2.5 hours until the beef is completely tender. Once cooked, use two forks to shred the meat into smaller chunks within the sauce. Season to taste with salt and pepper.