2 carrots, diced
2 brown onions, diced
2 sticks celery, diced
4 cloves garlic, diced
2 bay leaves
2 tbsp extra virgin olive oil
4 pieces osso bucco
1 cup basil leaves
1 cup red wine
4 x 400g cans diced tomatoes
¼ cup plain flour
2 cups milk
500g mixed cheese: (cheddar, edam, mozzarella, Parmesan, gouda), grated
12 lasagne sheets
12 pieces mortadella
Preheat the oven to 170°C.
Heat a large heavy-based saucepan over high heat and add the carrot, onion, celery, garlic and bay leaves with a drizzle of extra virgin olive oil. Cook for a few minutes until softened.
Season the osso bucco with salt and pepper. Heat a large frypan over high heat and add the meat with a drizzle of extra virgin olive oil, and brown for a few minutes on both sides.
Add half the basil leaves and red wine to the vegetables and bring to the boil. Add the osso bucco with its pan juices and the tomatoes, then cover the pan with a cartouche (piece of baking paper) and a lid. Transfer to the oven and cook for 2 hours.
To make the béchamel, melt the butter in a small saucepan and gradually stir in the flour until combined. Slowly pour in the milk, stirring continuously, until the sauce is thick and glossy. Remove from the heat and stir in the grated cheese.
Once the osso bucco is cooked, remove the meat from the sauce and chop into small pieces.
In a large rectangular baking dish, spread out a couple of ladlefuls of the osso bucco sauce and cover with about 4 lasagne sheets (or enough to cover in a single layer). Spoon over some more sauce, followed by some meat, basil leaves, a few pieces of mortadella, and a layer of the cheese sauce. Repeat the layering process until all ingredients are used, finishing with a layer of cheese sauce on top.
Cover the lasagne with foil and place back in the oven for 1 hour. Remove the foil after and hour and cook for a further 30 minutes.