1
Preheat your fan oven to 150°C.
2
Add the beef shin, onion, carrot, celery, tomato purée, chopped tomatoes, bone broth, oregano, thyme, salt and pepper to a large ovenproof dish or Dutch oven.
3
Cover and cook for around 4 hours until the beef is fall apart tender (turn over halfway through).
4
Shred the beef with two forks and stir into the sauce.
5
Add 300ml water if the sauce is too thick.
6
Break the lasagne sheets directly into the sauce and stir through.
7
Top with the light mozzarella and Parmesan.
8
Return to the oven covered for 20 minutes, then remove the cover for 5 minutes until golden and bubbling.