- 18 oz boneless short ribs
- 1 cup sweet Thai chili sauce
- 1 quart veal stock
- 5 garlic cloves
- 1 pinch of pepper
- 3 tablespoons mame miso
- 6 sheets of blanched lasagna pasta cut in thirds
- Makes 6 servings
1. Sear the meat and add the Thai sauce, veal stock, crushed garlic and black pepper.
2. Cover and braise in the oven until meat is tender and the sauce is reduced.
3. Add the miso to the sauce.
4. Shred the meat and build the lasagna.
5. Finish with the vegetables and the sauce.
RECIPE TIPS: By adding the mame miso to the braised meat, it bring out a rich olive and prune flavor to the lasagna.
