Gluten Free Osso Buco Milanese Lasagna

Name: Gluten Free Osso Buco Milanese Lasagna
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 1 pkg Italpasta Gluten Free Lasagne; 2 tbsp tomato paste; 1 can plum tomatoes (chopped); 3 veal (shanks) (each about 1-1/4 inch thick); 1/2 tsp salt; 1/2 tsp pepper; 1/4 cup rice flour; 3 tbsp oil; 1 onion (finely chopped); 2 carrot(s) (finely chopped); 2 celery stalk (finely chopped); 4 clove garlic (minced); 1 tbsp fresh rosemary (chopped); 1 tbsp fresh thyme (chopped); 1/2 cup red wine; 1 cup beef broth (low sodium); 1/4 cup fresh parsley (chopped); 2 tbsp butter; 2 tbsp rice flour; 1 1/2 cups whipping cream (35%); 1/2 tsp salt; 1/2 tsp pepper; 1 pinch saffron threads; 1 cup Buffalo Mozzarella Cheese (sliced); 2 cup mozzarella cheese (shredded); 1/4 cup Parmesan Cheese (grated); 1/4 cup fresh parsley (chopped); 1 tsp lemon zest (finely grated)

Ingredients

1 pkg Italpasta Gluten Free Lasagne

Osso Buco

2 tbsp tomato paste
1 can plum tomatoes, chopped
3 veal (shanks), each about 1-1/4 inch thick
1/2 tsp salt
1/2 tsp pepper
1/4 cup rice flour
3 tbsp oil
1 onion, finely chopped
2 carrot(s), finely chopped
2 celery stalk, finely chopped
4 clove garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1/2 cup red wine
1 cup beef broth (low sodium)
1/4 cup fresh parsley, chopped

Lasagne

2 tbsp butter
2 tbsp rice flour
1 1/2 cups whipping cream (35%)
1/2 tsp salt
1/2 tsp pepper
1 pinch saffron threads
1 cup Buffalo Mozzarella Cheese, sliced
2 cup mozzarella cheese, shredded
1/4 cup Parmesan Cheese, grated
1/4 cup fresh parsley, chopped
1 tsp lemon zest, finely grated

US – Metric

Instructions

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 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 baking dish. Ladle 1/4 of the veal mixture into bottom of dish. Top with 1/3 of the lasagne noodles, breaking noodles to fit snuggly. Top with 1/4 of the veal mixture, 1/3 of the buffalo mozzarella and 1/4 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.