Ingredients
| 1 pkg (250 g) | Italpasta Gluten-Free Lasagne |
Osso Buco:
| 3 | veal shanks (each about 1 1/4-inch/3 cm thick) |
| 1/2 tsp (2 mL) | each salt and pepper |
| 1/4 cup (60 mL) | rice flour |
| 3 tbsp (45 mL) | oil |
| 1 | onion, finely chopped |
| 2 | carrots, finely chopped |
| 2 | stalks celery, finely chopped |
| 4 | cloves garlic, minced |
| 1 tbsp (15 mL) | each chopped fresh rosemary and thyme |
| 2 tbsp (30 mL) | tomato paste |
| 1/2 cup (125 mL) | red wine |
| 1 can (28 oz/796 mL) | plum tomatoes, chopped |
| 1 cup (250 mL) | beef broth |
| 1/4 cup (60 mL) | chopped fresh parsley |
Lasagne:
| 2 tbsp (30 mL) | butter |
| 2 tbsp (30 mL) | rice flour |
| 1 1/2 cups (375 mL) | 35% whipping cream |
| 1/2 tsp (2 mL) | each salt and pepper |
| Pinch saffron threads | |
| 8 oz (250 mL) | buffalo mozzarella cheese, sliced |
| 2 cups (500 mL) | shredded mozzarella cheese |
| 1/4 cup (60 mL) | grated Parmesan cheese |
| 1/4 cup (60 mL) | chopped fresh parsley |
| 1 tsp (5 mL) | finely grated lemon zest |
Steps
- Osso Buco: Season veal shanks all over with salt and pepper. Coat in rice flour; shake off excess. Heat oil in large, straight-sided skillet set over medium-high heat; cook shanks for 3 to 5 minutes per side or until golden brown. Transfer to plate.
- Reduce heat to medium; add onion, carrots, celery, garlic, rosemary and thyme to skillet. Cook for about 10 minutes or until tender and fragrant. Stir in tomato paste; cook for 2 minutes or until deep red.
- Stir in wine, scraping up browned bits; simmer for 2 to 3 minutes or until reduced by half. Stir in tomatoes and broth; bring to boil. Return shanks and any accumulated juices to skillet.
- Cook, covered, on medium-low heat, for about 1 1/2 hours or until meat is falling off the bone. Remove shanks from skillet. Use a fork to shred meat; discard bones. Simmer sauce for about 20 minutes or until thickened. Stir in shredded meat and parsley. Let cool slightly.
- Lasagne: Meanwhile, melt butter in saucepan set over medium heat. Stir in rice flour; cook for about 2 minutes or until bubbling. Whisk in whipping cream, a splash at a time, until smooth. Stir in salt and pepper. Cook, stirring constantly, for 5 to 7 minutes or until thickened; remove from heat and stir in saffron.
- Preheat oven to 350°F (180°C). Grease 8-inch (2 L) square baking dish. Ladle 1 cup (250 mL) veal mixture into bottom of dish. Top with one-third of the lasagne noodles, breaking noodles to fit snuggly. Top with 1 cup (250 mL) veal mixture, one-third of the buffalo mozzarella and one-quarter of the shredded mozzarella. Repeat layers twice. Pour cream sauce over top. Sprinkle with remaining shredded mozzarella, Parmesan, parsley and lemon zest.
- Cover with foil; bake for 30 minutes. Remove foil; bake for about 15 minutes or until noodles are tender and sauce is bubbling. Let stand for 10 minutes before serving.
Tips:
- The osso buco sauce can be made up to 3 days in advance, then warmed gently before layering in the lasagne the day of serving.
- Serve with a good-quality Chianti for a truly authentic Italian experience.
Nutritional Information
Per 1/6 recipe: Calories 980, Fat 59g, Saturated Fat 31g, Cholesterol 275mg, Sodium 1640mg, Carbohydrate 52g, Fibre 4g, Sugars 6g, Protein 60g