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Braised Beef Shin Lasagne | DonalSkehan.com
  • autumn

Braised Beef Shin Lasagne

October 06

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.

  • serves Serves 8
  • time 4h

Method

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. 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.

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Ingredients

4.5lbs beef shin, cut into pieces

3 tbsp plain flour, seasoned

4–5 tbsp olive oil

1 large onion, finely chopped 

8oz chestnut mushrooms, finely chopped

3 garlic cloves, grated

1 bay leaf

5 sprigs of fresh oregano, leaves stripped

2 tbsp tomato purée

15fl oz red wine

7fl oz fresh beef stock

14oz tin chopped tomatoes 

2 tsp red wine vinegar

12 sheets of fresh lasagne pasta 

Mixed leaves, to serve

 

For the cheese sauce:

3/4 stick butter

2.5oz plain flour 

27fl oz whole milk 

5oz Cheddar cheese, grated 

3.5oz Parmesan cheese, grated

1 tsp Dijon mustard

2kg beef shin, cut into pieces

3 tbsp plain flour, seasoned

4–5 tbsp olive oil

1 large onion, finely chopped 

250g chestnut mushrooms, finely chopped

3 garlic cloves, grated

1 bay leaf

5 sprigs of fresh oregano, leaves stripped

2 tbsp tomato purée

450ml red wine

200ml fresh beef stock

400g tin chopped tomatoes 

2 tsp red wine vinegar

12 sheets of fresh lasagne pasta 

Mixed leaves, to serve

 

For the cheese sauce:

75g butter

75g plain flour 

800ml whole milk 

150g Cheddar cheese, grated 

100g Parmesan cheese, grated

1 tsp Dijon mustard

You'll Need

Casserole

Pan

Large ovenproof dish