Posagna (Potato Meets Lasagna)
Posagna (Potato Meets Lasagna)
Ingredients
For the Braised Short Ribs
- 2 pounds bone-in short ribs
- 2 tablespoons olive oil, for searing
- 1 onion, large, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 28 ounces crushed tomatoes, 1 can
- 3 cups beef broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 teaspoon kosher salt, as needed
- 1/2 teaspoon black pepper, as needed
For the Parmesan Béchamel
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon kosher salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Layers
- 2 pounds Yukon Gold potatoes, sliced paper-thin (using a Japanese potato slicer or mandoline)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 325°F. Season the short ribs generously on all sides with kosher salt and black pepper.
⏱️ 10 min•🌡️ 325
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
⏱️ 15 min
- 3
In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and sauté for another minute until fragrant.
⏱️ 8 min
- 4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. Deglaze the pot with the red wine, scraping the bottom to release any stuck-on bits. Bring to a simmer and let it reduce slightly, about 3-5 minutes.
⏱️ 7 min
- 5
Pour in the crushed tomatoes and beef broth. Add the bay leaves, fresh thyme sprigs, and fresh rosemary sprigs. Stir to combine. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 5 min
- 6
Bring the mixture to a gentle simmer on the stovetop. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 to 3 1/2 hours, or until the meat is fork-tender.
⏱️ 180 min•🌡️ 325
- 7
Once cooked, carefully remove the short ribs from the liquid and shred the meat using two forks. Discard the bones and any large pieces of fat. Strain the braising liquid through a fine-mesh sieve into a clean saucepan to remove the solids. Discard the solids.
⏱️ 15 min
- 8
Return the strained liquid to the stovetop and reduce it over medium heat until it thickens into a rich sauce, about 10-15 minutes. Combine the shredded short rib meat with the reduced sauce. Taste and adjust seasoning if necessary.
⏱️ 15 min
- 9
In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.
⏱️ 3 min
- 10
Gradually whisk in the warm milk, a little at a time, until the sauce thickens and is smooth. Stir in the grated nutmeg and grated Parmesan cheese until the cheese is melted and the béchamel is smooth. Season with salt and pepper to taste.
⏱️ 10 min
- 11
Preheat oven to 375°F. Spread a thin layer of Parmesan béchamel on the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 12
Arrange a single layer of paper-thin potato slices over the béchamel. Spread a layer of the red wine braised short rib mixture evenly over the potatoes.
⏱️ 10 min
- 13
Sprinkle generously with shredded mozzarella cheese and grated Parmesan cheese. Repeat the layers: potato slices, short rib mixture, mozzarella, and Parmesan, until all ingredients are used or the dish is full. Finish with a top layer of potato slices.
⏱️ 15 min
- 14
Pour the remaining Parmesan béchamel over the top potato layer, ensuring it's evenly coated. Sprinkle a final generous layer of shredded mozzarella and Parmesan cheese over the béchamel.
⏱️ 5 min
- 15
Bake in the preheated oven for 30-45 minutes, or until the top is golden brown and bubbly, and the potatoes are tender. If the top browns too quickly, you can loosely cover it with foil. Let the Posagna rest for 10-15 minutes before slicing and serving.
⏱️ 45 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Posagna (Potato Meets Lasagna)
For the Braised Short Ribs
- 2 pounds bone-in short ribs
- 2 tablespoons olive oil, for searing
- 1 onion, large, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 28 ounces crushed tomatoes, 1 can
- 3 cups beef broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 teaspoon kosher salt, as needed
- 1/2 teaspoon black pepper, as needed
For the Parmesan Béchamel
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon kosher salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Layers
- 2 pounds Yukon Gold potatoes, sliced paper-thin (using a Japanese potato slicer or mandoline)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 325°F. Season the short ribs generously on all sides with kosher salt and black pepper.
⏱️ 10 min•🌡️ 325 - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
⏱️ 15 min - 3
In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and sauté for another minute until fragrant.
⏱️ 8 min - 4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. Deglaze the pot with the red wine, scraping the bottom to release any stuck-on bits. Bring to a simmer and let it reduce slightly, about 3-5 minutes.
⏱️ 7 min - 5
Pour in the crushed tomatoes and beef broth. Add the bay leaves, fresh thyme sprigs, and fresh rosemary sprigs. Stir to combine. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 5 min - 6
Bring the mixture to a gentle simmer on the stovetop. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 to 3 1/2 hours, or until the meat is fork-tender.
⏱️ 180 min•🌡️ 325 - 7
Once cooked, carefully remove the short ribs from the liquid and shred the meat using two forks. Discard the bones and any large pieces of fat. Strain the braising liquid through a fine-mesh sieve into a clean saucepan to remove the solids. Discard the solids.
⏱️ 15 min - 8
Return the strained liquid to the stovetop and reduce it over medium heat until it thickens into a rich sauce, about 10-15 minutes. Combine the shredded short rib meat with the reduced sauce. Taste and adjust seasoning if necessary.
⏱️ 15 min - 9
In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes until lightly golden.
⏱️ 3 min - 10
Gradually whisk in the warm milk, a little at a time, until the sauce thickens and is smooth. Stir in the grated nutmeg and grated Parmesan cheese until the cheese is melted and the béchamel is smooth. Season with salt and pepper to taste.
⏱️ 10 min - 11
Preheat oven to 375°F. Spread a thin layer of Parmesan béchamel on the bottom of a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 12
Arrange a single layer of paper-thin potato slices over the béchamel. Spread a layer of the red wine braised short rib mixture evenly over the potatoes.
⏱️ 10 min - 13
Sprinkle generously with shredded mozzarella cheese and grated Parmesan cheese. Repeat the layers: potato slices, short rib mixture, mozzarella, and Parmesan, until all ingredients are used or the dish is full. Finish with a top layer of potato slices.
⏱️ 15 min - 14
Pour the remaining Parmesan béchamel over the top potato layer, ensuring it's evenly coated. Sprinkle a final generous layer of shredded mozzarella and Parmesan cheese over the béchamel.
⏱️ 5 min - 15
Bake in the preheated oven for 30-45 minutes, or until the top is golden brown and bubbly, and the potatoes are tender. If the top browns too quickly, you can loosely cover it with foil. Let the Posagna rest for 10-15 minutes before slicing and serving.
⏱️ 45 min•🌡️ 375