Slow-cooked Lamb Shoulder Lasagna
A must-try recipe from Gizzi Erskine. This slow cooked lamb shoulder lasagna features red wine, rich vegetables and a mozzarella topping. Pure comfort food!
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 thehappyfoodie.co.uk.
Ingredients
- 2 tbsp olive oil
- 800g (1¾lb) lamb shoulder meat, cubed
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 clove garlic, chopped
- 2 tbsp tomato purée
- 2 bay leaves
- A few fresh thyme and parsley sprigs, chopped
- 1 fresh rosemary sprig, leaves chopped
- Fresh basil leaves, torn
- 400ml (14fl oz) red or white wine
- 400ml (14fl oz) beef or veal stock
- 400g (14oz) tin chopped tomatoes
- 500g (1lb) fresh lasagna sheets
- 40g (1½oz) butter
- 40g (1½oz) plain flour
- 400ml (14fl oz) milk
- 2 medium-sized balls mozzarella, chopped
- Freshly grated nutmeg
- 100g (4oz) Parmesan cheese, grated
- Sea salt and freshly ground black pepper
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