Short Rib & Leek Lasagna by Pooja Parikh
I could write poetry about this lasagna. It's rich, intensely flavorful, and every single bite will have you closing your eyes and just relishing the taste. The
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Cooking tools:
- Dutch oven
- Immersion blender
- Pepper mill
- Baking pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Tongs
- Fork
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 Tbsp Olive Oil
- 3 lb Beef Short Ribs
- Sea Salt
- Black Peppercorns, Ground Fresh
- 1 White Onion
- 2 Carrots
- 3 Leek
- 1 bunch Rosemary, Fresh
- 1 bunch Thyme, Fresh
- 2 heads Garlic
- 750 ml Red Wine, Cabernet Sauvignon
- 1 cup Beef Broth
- 2 Tbsp Butter, Salted
- 8 oz Mascarpone Cheese
- 16 oz Ricotta
- 1 Egg
- 1/2 lb Fontina Cheese
- 8 oz Oven-ready Lasagne (gluten-free)
- Chives
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