Lamb ragù lasagna

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus 3–4 hours to slow cook the lamb shoulder



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Pulled lamb shoulder

To finish the ragù

Cheese sauce

To assemble the lasagna

Preheat the oven to 150°C/gas mark 2
To begin, slow-roast the lamb shoulder for the ragù. Roughly break up the onion quarters and place in a baking tray, then sit the lamb shoulder on top. Using a small knife, make small incisions in the shoulder and stuff with the garlic cloves and rosemary sprigs. Drizzle with olive oil, season with rock salt and cover with foil
Roast for 3–4 hours, or until the meat is tender and falling away from the bone. Whilst still warm, pull the meat into strands with 2 forks - you will need approximately 600g of meat for this dish, so use any extra you may have in sandwiches, curries or stews
To make the ragù, sweat the carrots, celery, onion and pancetta until soft in a large pan
Add one third of the red wine, reduce it right down then add the next third. Then reduce again and add the final third. Add the tomato purée and stir for 5 minutes to cook out
Add the passata, stock and half the tomatoes and reduce at a simmer for around 30 minutes, or until the sauce has thickened
Fold through the rest of the tomatoes, the seaweed and pulled lamb shoulder. Simmer for a further 20 minutes, adding a little more stock to loosen if needed
  • 50g of seaweed, (dry weight) rehydrated in water then finely chopped
  • 3 plum tomatoes, chopped (or half a tin)
To make the cheese sauce, make a roux by melting the butter in a pan then folding in the flour. Stir on a low heat for a few minutes, then gradually whisk in the warmed milk
  • 375ml of milk, warmed in a pan
  • 25g of butter
  • 25g of flour
Keep whisking until you have a silky, thick sauce. Then stir in the cheeses and mustard. Taste and adjust the seasoning with salt and pepper
Blanch your lasagne sheets in salted boiling water for a couple of minutes. This will make it easy to cut into shape if you are making individual portions
Preheat your oven to 180°C/gas mark 4
Now start to assemble the lasagna. If using individual dishes per person, cut the lasagne sheets neatly to fit the dishes (3 or 4 layers). Start with a layer of lamb ragù, followed by cheese sauce then the pasta. Repeat 3 times, the final layer should be the cheese sauce. Bake in the oven for 30–40 minutes until golden and bubbling on top
Finish with grated Parmesan and fresh basil leaves
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