Subj : 7/28 Nat Lasagna Day - 2
To   : All
From : Dave Drum
Date : Tue Jul 26 2022 12:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adrian's Osso Bucco & Five Cheese Lasagne
 Categories: Beef, Vegetables, Pasta, Herbs, Cheese
      Yield: 9 Servings
 
      2    Carrots; diced
      2 lg Brown onions; diced
      2    Ribs celery; diced
      4 cl Garlic; minced
      2    Bay leaves
      2 tb Extra virgin olive oil
      4    Pieces osso bucco
      1 c  Basil leaves
      1 c  Red wine
   1600 g  (4 cans) diced tomatoes
    1/4 c  Plain flour
     50 g  Butter
      2 c  Milk
    500 g  Mixed cheese: (cheddar, edam
           - mozzarella, Parmesan,
           - gouda); grated
     12    Lasagne sheets
     12    Pieces mortadella
 
  Set the oven to 170ºC/340ºF.
  
  Heat a large heavy-based saucepan over high heat and add
  the carrot, onion, celery, garlic and bay leaves with a
  drizzle of extra virgin olive oil. Cook for a few
  minutes until softened.
  
  Season the osso bucco with salt and pepper. Heat a large
  frypan over high heat and add the meat with a drizzle of
  extra virgin olive oil, and brown for a few minutes on
  both sides.
  
  Add half the basil leaves and red wine to the vegetables
  and bring to the boil. Add the osso bucco with its pan
  juices and the tomatoes, then cover the pan with a
  cartouche (piece of baking paper) and a lid. Transfer to
  the oven and cook for 2 hours.
  
  To make the béchamel, melt the butter in a small
  saucepan and gradually stir in the flour until combined.
  Slowly pour in the milk, stirring continuously, until
  the sauce is thick and glossy. Remove from the heat and
  stir in the grated cheese.
  
  Once the osso bucco is cooked, remove the meat from the
  sauce and chop into small pieces.
  
  In a large rectangular baking dish, spread out a couple
  of ladlefuls of the osso bucco sauce and cover with
  about 4 lasagne sheets (or enough to cover in a single
  layer). Spoon over some more sauce, followed by some
  meat, basil leaves, a few pieces of mortadella, and a
  layer of the cheese sauce. Repeat the layering process
  until all ingredients are used, finishing with a layer
  of cheese sauce on top.
  
  Cover the lasagne with foil and place back in the oven
  for 1 hour. Remove the foil after and hour and cook for
  a further 30 minutes.
  
  Serves 8-10
  
  Adrian Richardson: 02 April 2018
  
  RECIPE FROM: https://www.goodchefbadchef.com.au
  
  Uncle Dirty Dave's Archives
 
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