Thanks again to @Gareth Hunter for our RECIPE OF THE MONTH: Slow cooker Beef shin lasagne
Ingredients:
1kg boneless shin meat (small diced)
1 onion finely chopped
2 gloves of garlic (finely chopped or minced)
1 carrot finely diced
1 tbsp tomato puree
2 x 400g tins chopped tomatoes
1 tbsp fresh oregano finely chopped
1tbsp fresh basil
300ml red wine
500ml beef stock
Method:
1) Preheat slow cooker on high
2) In a pan add little oil and seal off shin meat until brown seasoning with salt and pepper
3) add into slow cooker
4) In same pan add all veg and roast for 2-3 mins
5) Add red wine and deglaze pan
6) Add herbs & beef stock, simmer for 3 mins
7) Add tomato puree and tinned tomatoes
😎 Bring to boil and add into slow cooker
9) Cook on high for 4 hours or low for 8 hours
10) After cooking use 2 forks to shred the beef and let cook for a further 20 mins
11) Taste and season with Worcester sauce and soy sauce for personal preference
Making lasagne:
1) Line your oven dish with pasta sheets
2) Add small layer of meat mix and spread evenly
3) Add small layer of white sauce( i prefer a carbonara sauce for a depth of flavour and texture)
4) Add another layer of pasta
5) Contine these steps until all your mix is used
6) Sprinkle top with a mild cheddar (some parmesan is optional) and little bit of herbs
7) Bake in oven at 200*C for 20-25 mins until top is melted and lasagne is bubbling