Method

• 1.
  Preheat the oven to 150°C.
• 2.
  Toss beef in seasoned flour, shaking off excess. Heat half the oil in a large flameproof casserole with a lid over medium-high heat. Add beef, in batches if necessary, and cook for 2 minutes each side or until browned. Remove from casserole and set aside.
• 3.
  In the same casserole, heat remaining 1 1/2 tbs oil over medium-high heat. Add onion, garlic, thyme and 1 tbs wine. Cook, scraping base of casserole, for 1 minute, then reduce heat to medium and cover with a lid. Cook, stirring occasionally, for 5 minutes or until onion is soft.

• 4.
  Return beef to casserole. Increase heat to high and add tomato paste. Cook, stirring, for 3 minutes or until paste has darkened. Add tomato, vinegar and remaining 230ml wine. Bring to the boil, then transfer to oven.
• 5.
  Roast, covered, for 3 hours or until beef is very tender, then increase oven temperature to 200°C and remove lid. Roast for a further 35 minutes or until liquid has reduced slightly. Remove beef and shred using 2 forks. Place in a bowl with 1 cup (250ml) braising liquid. Cover and refrigerate until needed. (Beef can be prepared up to 3 days in advance.)
• 6.
  Meanwhile, for bechamel, place milk, onion and bay in a pan over medium-high heat and bring to just below boiling. Remove from heat and set aside for 15 minutes to infuse. Melt butter in a separate pan over medium-low heat. Add flour and cook, stirring, for 2 minutes or until thickened. Strain milk through a sieve into a jug, discarding solids. Gradually whisk into butter mixture until smooth. Reduce heat to low and cook, stirring, for 3-4 minutes or until thickened.
• 7.
  Reduce oven temperature to 180°C. Grease a 2.5L (10-cup-capacity) baking dish.
• 8.
  Spoon half the beef mixture into the prepared dish. Spread with one-third bechamel, then top with one-third mozzarella. Cover with half the pasta. Repeat layering, finishing with a layer of bechamel and mozzarella.
• 9.
  Grease a piece of baking paper and use to cover dish. Cover tightly with foil and bake for 45 minutes. Uncover and bake for a further 10 minutes or until bubbling.
• 10.
  Preheat oven grill to high. Grill lasagne for 2 minutes or until golden. Serve warm.