One Pot Beef Shin Lasagne

Instructions

• Preheat your oven to 170°C/338°F.
• Finely chop the onion, carrot, celery and garlic cloves. Set aside.
• Season the beef shin pieces generously with salt and black pepper.
• Pour a good glug of oil into a shallow ovenproof casserole dish/frying pan, fry the beef over a high heat in batches until browned on all sides. Set aside on a plate.
• Turn down the heat, add the pancetta and fry until crisp. Add the onion, carrot, celery and garlic. Cook until softened.
• Add the bay leaves, plum tomatoes and red wine. Add the beef and all its juices back into the pan. Season generously, place the lid/tin foil on top and place in the oven for 3 hours. You want the meat to be falling apart and to have a thick tomato sauce.
• Once cooked, stir through the marmite - this will dial up the meaty flavour. Use two forks to shred the meat. Season to taste and tip the sauce into a large bowl. Don’t clean the pan.
• Mix the ricotta and mascarpone with the milk so that it becomes a spreadable consistency. Grate in a good amount of nutmeg and season with salt and pepper.
• Time to assemble the lasagne. Spoon a small amount of meat into the bottom of the dish, top with a layer of lasagne sheets, you will need to break one sheet per layer, followed by a decent layer of meat sauce. Dot over 1/4 of the ricotta mix, spread and grate over loads of Parmesan.
• Repeat for 3 more layers until everything has gone, remember to save a good amount of ricotta mix for the top and grate over even more Parmesan.
• Bake in the oven for 40 minutes at 180°C, until a cutlery knife inserts easily. Let it stand for 5 minutes before tucking in. Serve with salad.