Serves 6 | Cooking 4 hours and 30 minutes
A House Husbands' Guide
Osso Bucco & Pork Shoulder Ragù
1 oregano sprig
1 rosemary sprig
1 thyme sprig
1 continental parsley sprig
500 g osso bucco
500 g pork shoulder, chopped into chunks
1 tablespoon sea salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 onion, roughly chopped
10 garlic cloves
3 tablespoons red wine vinegar
800 g tinned whole peeled tomatoes
1 litre beef stock
(Makes 800 ml)
65 g butter
40 g plain (all-purpose) flour
pinch of nutmeg
600 ml milk
1 bay leaf
1 box lasagne sheets
300 g mozzarella cheese, grated
60 g parmesan cheese, grated
1/2 bunch continental parsley, roughly chopped
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 pork shoulder with the sea salt and cracked black pepper. Place a large pot over medium heat and add the olive oil. When hot, add the osso bucco and pork shoulder, browning on all sides.
3 Add the onion and the garlic. Add the red wine vinegar and scrape all of the brown from the bottom of the pot. Add the tomatoes and beef stock and stir well. Cover, bring to the boil and then reduce to a low simmer.
4 Cook for 2 hours. Remove the lid and reduce for a further 30 minutes, stirring frequently. (You will know when dish is cooked because the meat will be tender and fall apart.) Pick out the bouquet garni, bones and any fat from the osso bucco and break up all the meat with a wooden spoon.
5 To make the béchamel sauce, place a saucepan over low heat and add the butter. When the butter is melted, add the flour and nutmeg stirring to combine well. Continue stirring while pouring the milk into the saucepan in a thin stream until it is all combined. Add the bay leaf and simmer until the béchamel has thickened. Remove the bay leaf and set aside in the fridge.
6 Preheat the oven to 180˚C (350˚F) and grease an ovenproof dish with olive oil. Lay a layer of lasagne sheets on the bottom of the dish. Spoon over the ragù and top with béchamel. Add a layer of mozzarella cheese, parmesan cheese and continental parsley. Top with a layer of lasagne sheets and repeat the layers finishing the dish with a top layer of béchamel and mozzarella. Place into the oven and cook for 40 minutes.
7 Remove and leave to stand for 15 minutes before serving. Serve with a simple salad.