Slow Braised Beef and Pork Shoulder Lasagna

I pride myself on my lasagna building abilities. This is my magnum opus of recipes. By taking it that one step further by braising and shredding pork and beef, you'll take the classic lasagna and turn it into an absolute showstopper. That, coupled with the most fragrant, delicious béchamel, you've got layers of absolute heaven. This is worth ever second it takes to make...

Ingredients

Method

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Step 1

Heat a large heavy pot with a splash of oil and brown the pork and beef in batches until coloured on all sides. Lift out and set aside.

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For

6

M

I

For the ragù

1

kg

Pork shoulder, cut into chunks

1

kg

Beef brisket, or chuck, cut into chunks

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Notes

If the top darkens too quickly, cover loosely with foil. Let it rest a little before slicing.

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