Short Rib and Mushroom Lasagna
Preheat oven to 375 degree. In ovenproof pot or Dutch oven, add the oil and heat over medium heat. Season short ribs with salt and pepper. Brown the short ribs until brown and crisp on all sides. Remove to a plate and set aside.
Wipe out any charred pieces left in pot, add pancetta and cook until crisp. Remove to plate. Discard pancetta fat. Add butter, mushrooms, shallot, then add carrot, celery and garlic. Sauté until soft and vegetables are slightly browned. Add tomato paste and stir thoroughly for a minute or two. Add the herbs and a splash of brandy. Let evaporate, then add the veal stock and red wine. Put ribs and pancetta back into pot, making sure the ribs are covered with liquid. Put cover on pot and put in oven and cook until meat is fork tender, 2 – 3 hours.
Take short ribs out of the pot, let cool, then shred meat. Put meat back into pot with mushroom-vegetable mixture. Skim excess fat, adjust seasoning, and remove sprigs from herbs and bay leaf.
Butter lasagna dish. Ladle bechamel sauce on the bottom and then start layering pasta with mushroom/meat mixture adding parmesan and shredded cheese on each layer, finishing with top layer of pasta, mushroom/meat with a ladle of bechamel sauce. Cover lasagna with aluminum foil and back for about 45 minutes to an hour. Uncover, sprinkle shredded cheeses on top, cook until golden brown and bubbly on top, 15 – 20 minutes. Allow to cool and serve with parmesan cheese and finely chopped parsley for garnish.
In a large sauce pan, melt butter over medium heat add flour, do not let brown, stirring constantly. Add milk that has been warmed in separate sauce pan and cook to thicken. Add salt, pepper and nutmeg. (Can also add a chunk of onion with a couple cloves of garlic and add to milk to steep in pot for 15 minutes or so, then remove to proceed.) Add parmesan cheese and take off heat.