Osso Buco Lasagne

Osso Buco Lasagne
Osso bucco is a traditional Milanese dish that consist of slow-cooking cross-cut sections of veal shanks with vegetables. We give this classic dish a twist by layering with lasagna sheets.

Osso buco is a cut of veal, but it is also known as a dish of beef on the bone that is cooked low and slow in aromatic liquids and vegetables.

Osso Buco Lasagne Recipe

Serves 8


¼ cup olive oil
2kg veal osso buco
2 onions, chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, chopped
150g pancetta, finely chopped
2 tbsp thyme leaves
250ml red wine
2 x 400g cans diced tomatoes
1 litre veal stock
1 tbsp brown sugar
2 tbsp balsamic vinegar
100g butter
100g flour
5 cups milk
8 fresh lasagne sheets
1 cup parmesan, grated
Bitter salad leaves, to serve


Preheat oven to 160°C. Heat oil in a large casserole over medium-high heat. Season osso buco with sea salt and freshly ground black pepper. Cook veal in batches for 2-3 minutes on each side, or until brown. Remove veal and set aside.

Add onions, carrot, celery, garlic, pancetta, and thyme to the casserole; cook for 5 minutes, or until golden. Add wine, tomatoes, stock, brown sugar, and vinegar. Season with sea salt and freshly ground black pepper. Add veal back in, bring to the boil, cover, and place in the oven; cook for 2½ hours, or until veal is tender. Let cool. Using a fork, shred meat from bones and discard bones.

To make bechamel sauce, melt butter in a large saucepan over medium heat. Add flour and stir to combine. Cook for 1 minute; whisk in milk and cook for an additional 5 minutes, or until sauce thickens.

Increase oven temperature to 180°C. Place 2 lasagne sheets in the bottom of a lightly greased baking dish. Top with 1/3 of the osso buco mixture. Cover with 2 more lasagne sheets; repeat layering twice more. Pour bechamel over top layer of pasta; sprinkle with parmesan. Bake for 40 minutes, or until golden. Serve with bitter salad leaves.


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