This delicious & decadent osso bucco recipe is brought to you by Good Chef Bad Chef. We’re currently sponsoring their 10th season, which is full of great recipes that use products from our Grasslands beef range. You can check out more GCBC recipes here.
- 2 carrots, diced
- 2 brown onions, diced
- 2 sticks celery, diced
- 4 cloves garlic, diced
- 2 bay leaves
- 2 tbsp extra virgin olive oil
- 4 pieces osso bucco (GCBC use our Grasslands beef range!)
- 1 cup basil leaves
- 1 cup red wine
- 4 x 400g cans diced tomatoes
- ¼ cup plain flour
- 50g butter
- 2 cups milk
- 500g mixed cheese: (cheddar, edam, mozzarella, Parmesan, gouda), grated
- 12 lasagne sheets
- 12 pieces mortadella
- Preheat oven to 170°C.
- Heat a large saucepan over high heat and add carrot, onion, celery, garlic and bay leaves with a drizzle of olive oil. Cook until softened.
- Season the osso bucco with salt and pepper. Heat a large frypan on high heat and add the meat with a drizzle of extra virgin olive oil. 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 (along with 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, gradually stir in the flour until combined. Slowly pour in the milk, stirring continuously, until sauce is thick and glossy. Remove from the heat and stir in grated cheese.
- Once the osso bucco is cooked, remove the meat from the sauce and chop into small pieces.
- Using a large rectangular baking dish, spread out a couple of ladlefuls of the osso bucco sauce and cover with approximately 4 lasagne sheets (enough to create a single layer). Spoon over some more sauce then add some meat, basil leaves, a few pieces of mortadella and a layer of cheese sauce. Repeat the layering process until all ingredients are used. Finish with a layer of cheese sauce on top.
- Cover the lasagne with foil and place back in the oven for 1.5 hours. Remove the foil after an hour, and cook for a further 30 minutes.
Watch the recipe in action below: