Lamb ragù lasagna

4
1 hour 30 minutes

Ingredients

Pulled lamb shoulder

  • 1kg lamb shoulder
  • 1 large onion, quartered
  • 4 garlic cloves, peeled and bruised
  • 3 sprigs of rosemary
  • olive oil
  • rock salt

To finish the ragù

  • 125g of smoked pancetta lardons
  • 250g of carrots, finely diced
  • 250g of celery, finely diced
  • 250g of onion, finely diced
  • 1 bottle of red wine
  • 1 tbsp of tomato purée
  • 300g of passata
  • 200ml of lamb stock, good quality
  • 6 plum tomatoes, chopped (or 1 tin)
  • 50g of seaweed, (dry weight) rehydrated in water then finely chopped

Cheese sauce

  • 25g of butter
  • 25g of flour
  • 375ml of milk, warmed in a pan
  • 75g of Parmesan
  • 75g of fontina cheese
  • 2 tsp Dijon mustard
  • salt
  • pepper

To assemble the lasagna

  • lasagne pasta
  • fresh basil
  • Parmesan, to grate on top

Method

1
Preheat the oven to 150°C/gas mark 2
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
  • 1kg lamb shoulder
  • 1 large onion, quartered
  • 4 garlic cloves, peeled and bruised
  • 3 sprigs of rosemary
  • olive oil
  • rock salt
3
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
4
To make the ragù, sweat the carrots, celery, onion and pancetta until soft in a large pan
  • 125g of smoked pancetta lardons
  • 250g of carrots, finely diced
  • 250g of celery, finely diced
  • 250g of onion, finely diced
5
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
  • 1 bottle of red wine
  • 1 tbsp of tomato purée
6
Add the passata, stock and half the tomatoes and reduce at a simmer for around 30 minutes, or until the sauce has thickened
  • 200ml of lamb stock, good quality
  • 300g of passata
  • 3 plum tomatoes, chopped (or half a tin)
7
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)
8
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
9
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
  • 2 tsp Dijon mustard
  • 75g of Parmesan
  • 75g of fontina cheese
  • pepper
  • salt
10
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
  • lasagne pasta
11
Preheat your oven to 180°C/gas mark 4
12
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
13
Finish with grated Parmesan and fresh basil leaves
  • Parmesan, (extra for grating on top)
  • fresh basil