Oxtail lasagne

This lasagne recipe is by far the best. Using oxtail instead of mince gives a smokey bbq flavour and the meat a slight jerky-like texture. It's very heavy, but you won't be able to stop eating!

1/4 cup olive oil
1.5 kg oxtail
2 x onions, carrots, celery, garlic cloves - finely chopped
140g tomato paste
400g canned tomato
1 L beef stock
1 cup red wine
600ml vincotto (sub. balsamic vinegar)
2 tbsp brown sugar
6 sheets fresh pasta
1 cup grated parmesan

Besciamella:
1 white onion, cut into wedges
1 tbsp whole cloves
1 bay leaf
5 cups milk
100g butter
100g flour

Preheat oven to 160 degrees.

Cook oxtail in batches, for 10-15 mins until brown.
Add onions, carrot, celery, garlic and cook for 5 mins till soft and add tomato paste.

Return oxtail, add can tomatoes, stock, wine, vincotto and season with sugar, salt and pepper. Cover and cook in oven for 4 hours till meat falls off bone.
Cool, skim fat.

Shred meat off bones and boil sauce.
Simmer and reduce to 6 cups.

Besciamella:
Combine onion, cloves, bay leaf and milk in saucepan. Boil and simmer 5 mins. Strain. Melt butter, add flour and stir, 1 min, Remove from heat and whisk in milk. Cook 10 mins till thick and season.

Bake ;asagne 180 degress, 40 mins till golden brown.