Mains

How do I make it?

1. Preheat oven to 150C.
2. Heat half the olive oil in a large casserole dish over medium-high heat.
3. Combine flour, salt and pepper in a bowl. Add beef cheeks and toss to coat. Shake off excess flour and then add to casserole. Cook, turning until browned. Remove from casserole dish and set aside.
4. Add remaining oil to the casserole dish over medium-high heat. Add onion, leek, garlic, bay leaf, thyme, rosemary and 1 tablespoon of the red wine. Cook for 1 minute, then reduce heat to medium and cover with a lid. Continue to cook, stirring occasionally until the onion and leek have softened. Add beef cheeks back to casserole dish and add tomato paste. Cook for a couple of minutes, then add tomatoes and red wine. Increase heat to bring to the boil, then cover and transfer dish to the oven.
5. Cook, covered for 3 hours or until beef is very tender. Remove lid and increase temperature to 200C. Cook for 30 minutes or until the liquid has reduced a little.
6. Remove beef from casserole dish and use two forks to pull it apart. Place pulled beef in a bowl with 1 cup of the braising liquid.
7. Make béchamel by melting butter in a saucepan over low heat. Add flour and cook, stirring constantly for 2 minutes. Whisk milk into butter and flour mixture, a little at a time. When all milk has been added continue to cook, stirring, until the mixture has thickened.
8. Reduce oven temperature to 180C. Grease a baking dish.
9. Add half of the pulled beef mixture to the dish, top with 1/3 of béchamel, then 1/3 mozzarella and 1/3 Grana Padano. Add a lasagne sheet/s to cover, then repeat layering as before. Finish with a layer of lasagne, then top with remaining béchamel, mozzarella and Grana Padano.
10. Cover dish with foil and cook in oven for 35 minutes, then remove foil and cook for 10 minutes or until the cheese is golden.