Easy Osso Bucco Lasagna

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Prep Time 30

Cook Time 2 30

Total Time 3

Servings

Calories 865

Ingredients

Osso Bucco

3 lbs Osso Bucco meat veal shanks
2 medium carrots roughly chopped
2 medium celery stalks chopped
1 large onion roughly chopped
2 medium garlic cloves minced or thinly sliced
4 medium tomatoes peeled and crushed
2 Tbsp tomato paste
4 Tbsp olive oil
3-4 fresh basil leaves
1 tsp ground black pepper
1 fresh rosemary sprig
¼ cup all-purpose flour
Zest of 1 lemon
1 cup red wine
1 cup beef stock
Pinch of sugar
Salt to taste

Lasagna

12 dried lasagna sheets
½ cup mozzarella cheese broken up or grated
½ cup parmesan cheese grated
½ cup gouda cheese

White Sauce

3 Tbsp butter
2 Tbsp plain flour
1½ cup milk
A pinch of nutmeg
½ cup cheddar cheese

Instructions

Osso Bucco

Preheat your oven to 300°⁰F.
Roughly chop all your veggies and keep them aside.
Blanch your tomatoes in boiling water for 3-4 minutes. Remove and place into cool water or leave aside till you can touch it. Peel the skin and crush the tomatoes with a fork.
Mix the 3 types of cheeses and keep them for later.
Roughly chop your basil leaves and keep them aside.
Place the flour into a plate or bowl and lightly dip each veal shank piece into the flour, allowing it to coat each side.
Heat your flameproof casserole pot or pan.
Drizzle 3 Tbsp olive oil in the pan.
When the oil is heated, add your veal pieces to the pan. Let them fry for 3-4 minutes on each side until golden brown to lock the juices in and enhance the flavor.
Remove the meat and transfer them to a plate.
Drizzle the other 1 Tbsp olive oil in the same pan.
Add the onion, celery, and carrots, allow it to cook while occasionally stirring for 5 minutes until the onion softens.
Add the garlic and braise for another 1-2 minutes until the vegetables begin caramelizing.
Add the tomatoes, tomato paste, and a pinch of sugar. Cook for 1 minute while stirring.
Add the beef stock and red wine, scraping the bottom of the pan with a silicone spatula or wooden spoon to lift all the flavor into the sauce and bring it to a boil.
Transfer the veal back into the pan, with the pepper, lemon zest, basil, rosemary sprig, and salt to taste.
Turn the heat off, close the lid, and put it in the preheated oven for approximately 2 hours. The meat should fall off the bone.
Remove the pan and allow it cool for 5-10 minutes.
Using 2 forks, pull apart the meat from the bone marrow, shredding it.
Use the back of a teaspoon to get the meat from the bone marrow out into your Osso Bucco dish – it adds a delicious flavor. Discard the bones.

White Bechamel Sauce

Prepare the white sauce while your Osso Bucco is cooking in the oven.
Melt the 3 Tbsp butter on medium heat in a saucepan.
Add the flour, stirring it into the butter. Allow it to cook for 30-40 seconds. Do not stop mixing, or it will burn.
Pour the milk slowly while whisking the mixture to help smoothen it out.
Continue to whisk until the mixture is smooth and starts to thicken.
Add the nutmeg and cheese, mix it in and remove it from the heat.
Set the white bechamel sauce aside until you assemble the lasagna.

Assembling The Lasagna

When you remove the Osso Bucco from the oven, increase the heat to 350°F.
In your casserole lasagna dish, spread a third of the Osso Bucco at the bottom.
Layer 4 lasagna sheets and a third of the white sauce over. Then sprinkle a third of the cheese mix over.
Repeat these steps until you use up all the Osso Bucco. Remember to cover the lasagna sheets well to prevent them from getting crispy and dry.
Put a piece of aluminum foil to cover the dish and bake it in the oven for 30-35 minutes.
Remove the foil and leave it in the oven for an additional 5 minutes for the cheese to get golden brown.
Remove and serve with your side of your choices, such as salad and garlic bread. Check out some options here.

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