Recipes>Lamb Recipes

Slow-cooked Lamb Shoulder Lasagna

by Gizzi Erskine from My Kitchen Table: 100 Foolproof Suppers

Serves 10

A must-try recipe from Gizzi Erskine. This slow cooked lamb shoulder lasagna features red wine, rich vegetables and a mozzarella topping. Pure comfort food!

Discover more delicious Lamb recipes

From slow roasts to sizzling grills

From the book

My Kitchen Table: 100 Foolproof Suppers

Gizzi Erskine

My Kitchen Table: 100 Foolproof Suppers

100 failsafe recipes for delicious home cooking

Fresh ideas for midweek meals

Mouthwatering puddings to please a crowd

Buy From

Introduction

Lasagna fan? You might want to try this.

Tags

Ingredients

Essential kit

You will need a large lasagna dish.

Method

Preheat the oven to 160°C/325°F/gas mark 2. Place the oil in a large casserole over a medium heat. Add the meat in batches and fry until it is nicely golden brown all over. Remove with a slotted spoon and set aside. Reduce the heat and throw in the onions, carrots and celery. Cook for 15 minutes or until the vegetables have softened and gone slightly golden. Add the garlic for the last 2 minutes of cooking.

Stir in the tomato purée and cook for 1 minute. Add the herbs, wine, stock and tomatoes. Return the meat and all its juices to the pan. Give it a good stir, then cover and place in the oven.You want the meat to be really soft and the sauce to thicken and become rich. After 2 hours remove the casserole from the oven and leave it to rest for 10 minutes, then go to the meat with two forks and shred it to bits. The meat should break up as you squish it a little with the back of a wooden spoon.

To make the white sauce, melt the butter in a pan over a low to medium heat. Stir in the flour and cook for 1 minute. Take the pan off the heat and gradually whisk in the milk, little by little, stirring like crazy until combined and smooth. Stir in the chopped mozzarella and a few gratings of fresh nutmeg. Season to taste and set aside.

Drop the lasagna sheets into a large pot of boiling water for 1 minute then drain them. Drizzle some olive oil on to the sheets to keep them separate. To build the lasagna, spread a layer of meat sauce over the bottom of a large lasagna dish. Spoon over a little of the white sauce. (The ratio should be about two-thirds meat to one-third white sauce.) Repeat 3 or 4 times, depending on the size of the dish, then spoon over the remaining white sauce to cover completely. Sprinkle with grated Parmesan. Bake for 45–50 minutes until the top is golden.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Lamb Recipes

View all

Julius Roberts’ Lamb Stew with Pearl Barley and Wild Garlic

by Julius Roberts from The Farm Table

Baked Lamb Koftas with Peppers, Feta and Oregano

by Noor Murad from Lugma

More Dinner Party Recipes

View all

Mary Berry’s Skate Wing with Caper Sauce and Samphire

by Mary Berry from Mary 90: My Very Best Recipes

Roast Turbot and Clams with Chorizo Pigs in Blankets

by Emily Scott from Home Shores

More Pasta Recipes

View all

The Batch Lady’s Ham Mac and Cheese with Stuffing Crumbs

by The Batch Lady from The Batch Lady Saves Christmas

Mary Berry’s Freezer Mac and Cheese

by Mary Berry from Mary 90: My Very Best Recipes

Get our latest recipes, features, book news and ebook deals straight to your inbox every week