This holiday season, I’ve partnered up with All-Clad to craft this delicious dish. Comforting, and a creative way of playing with these classic flavours; this decadent lasagna is the perfect dish to serve this upcoming holiday season. This recipe fits perfectly in All-Clad’s Lasagna Pan. With its lid and handles, it makes for easy transport, and your friends and family will be grateful you brought this show-stopping dish to your potluck. If you want a chance to win this lasagna pan and lid or any of All-Clad’s amazing products, make sure to enter here: http://12daysofallclad.ca/ 

Braised Short Rib and Mushroom Lasagna (Partnership with All-Clad)

2017-12-03 18:57:24

Serves 10

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Prep Time

30 min

Cook Time

4 hr

Total Time

4 hr 30 min

Prep Time

30 min

Cook Time

4 hr

Total Time

4 hr 30 min

For the Beef

1. • 5 ½ half pounds bone in short ribs, cut crosswise into 2 inch pieces
2. • 2 small onions, medium dice
3. • 1 carrot, peeled medium dice
4. • 1 celery stalk, medium dice
5. • 2 cloves garlic
6. • 2 Tbsp. tomato paste
7. • 2 bay leaves
8. • 5 sprigs thyme
9. • 6 parsley stalks
10. • 1 cup red wine
11. • 2 cups beef broth
12. • 1 28 oz. can San Marzano Tomatoes

For the Mushrooms

1. • 3 cloves garlic, minced
2. • 1 lb. cremini mushrooms
3. • 1 Tbsp. olive oil
4. • 2 Tbsp. butter
5. • 1 tablespoon thyme, minced
6. • ¼ cup parsley minced

For the Béchamel

1. • 2 cups whole milk
2. • ¼ cup (half stick) butter
3. • ¼ cup flour
4. • 1/8 teaspoon nutmeg

For the Lasagna Assembly

1. • One package Lasagna Noodles (I used De Cecco Lasagne Noodles)
2. • 2 cups grated Parmigiano Reggiano
3. • 2 Tbsp. Parsley
4. • Olive oil, for drizzling
5. • Salt and Pepper to taste

Instructions

1. • Preheat oven to 325 F.
2. • In a large bowl, toss together the ribs with a generous pinch of salt and a few grinds fresh pepper.
3. • In a large Dutch oven over medium high heat, drizzle in 2 tablespoons of olive oil. When the pan is hot, add 1/3 of the ribs in an individual layer. It is important to not overcrowd the pan because the meat will steam instead of sear if there is not enough space. Sear until golden brown on all sides and set aside on a plate. Repeat with remaining ribs.
4. • Add the onions, carrot, celery and garlic to the pan with the meat juices and sauté until translucent and fragrant, about 5 minutes. Add the tomato paste and sauté until the vegetables are brick red, another few minutes. Season the vegetables with a pinch of salt and pepper.
5. • Add the remaining ingredients for the beef into the pot. Bring to a simmer. Cover with a lid and carefully place into the preheated oven. Leave the meat to braise for 2-2 ½ hours, until the meat is tender and falls off the bone.
6. • Strain the sauce, saving it of course. Squeeze out all of the juices from the vegetables into the sauce then discard them. Remove the meat from the bones and shred. Keep the beef in a couple cups of the sauce and set the rest aside.
7. • It is recommended that you do this part of the recipe a day ahead. Once the meat is cooled, the fat will rice to the top and you will easily be able to remove the fat from the sauce. If your serving the lasagna the same day, leave the sauce to rest for an hour or two and remove the fat from the top, or using a gravy separator, carefully strain the sauce.
8. • For the mushrooms, heat oil and butter in a large sauté pan over medium high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and toss until they are golden and cooked through and all of their juices have evaporated. Add the fresh herbs and a pinch of salt and pepper. Set aside for assembly.
9. • To cook the noodles, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package instructions. Strain the pasta and toss the noodles with a couple tablespoons of olive oil to evenly coat the pasta. Set aside for assembly.
10. • For the béchamel, heat butter in a small saucepan. Once it has melted, add the flour and stir until it forms a paste. Add the milk, a pinch of salt and pepper, and the nutmeg. Stir, making sure to scrape the bottom of the pan. Gradually, the liquid will thicken. This takes 5-10 minutes depending how vigorously you are stirring. The sauce should feel velvety and coat the back of a spoon. This should be done right before assembling the lasagna.
11. • Preheat oven to 350 F.
12. • To assemble the lasagna, coat the bottom of the All-Clad pan with a layer of the beef sauce and top with a layer of béchamel, using roughly half a cup of each sauce. Top the sauce with the noodles in an even layer. Cover the noodles with a cup or two of the beef sauce. Next, add half of the shredded beef and mushrooms. Top with ¾ cup of béchamel. Sprinkle with 1/3 of the Parmesan. Repeat this sequence for another layer. To seal the lasagna, top with another layer of noodles, the remainder of the béchamel and what is left of the Parmesan.
13. • Bake in the oven for 20-30 minutes until the lasagna is heated through and is beginning to colour on top.
14. • To serve, garnish with fresh parsley. Serve hot and enjoy!

To order this lasagna pan click here

1. http://www.all-clad.ca/en/COOKWARE/SPECIALTY/Lasagna-Pan-w-Lid/p/2100062411

Adapted from To order the All-Clad Lasagna Pan click here!

Adapted from To order the All-Clad Lasagna Pan click here!

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