Pasta with Mushrooms and Braised Beef

Instructions

1. With the rack in the middle position, preheat the oven to 300°F (150°C).
2. In a Dutch oven or ovenproof pot over medium-high heat, brown the meat in the oil on all sides. Set aside on a plate.
3. Meanwhile, using a mandoline, thinly slice 2 mushrooms (either cremini or button). Set aside for serving.
4. In the same pot, brown the remaining mushrooms. Add more oil as needed. Deglaze with the wine and let reduce by half. Add the veal stock and mustard. Return the meat to the pot. Bring to a boil. Cover and bake in the oven for 3 hours or until the meat is fork-tender and the sauce has been almost completely absorbed (see note). Remove the bone from the meat. In the pot, shred the meat, removing any excess fat. Compost the bone and fat.
5. Cut each sheet of lasagna in half and make 5 incisions at the centre of each square of pasta.
6. In a pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
7. Add the reserved pasta cooking water to the pot of meat to thin out the sauce (see note).
8. Place one square of pasta on each plate. Top with half of the meat and mushroom mixture. Top with a second square of pasta and the remaining meat mixture. Sprinkle with the cheese shavings, parsley leaves and raw mushroom slices.