METHOD

1. To make the pesto, place the basil, oil, parmesan, salt and pepper in the bowl of a food processor and process until well combined. Set aside.
   
2. Heat the oil in a large heavy-based saucepan over high heat. Add the lamb and cook for 1–2 minutes each side or until browned. Remove from the pan and set aside. 
3. Add the onion and garlic and cook for 1–2 minutes or until softened. Add the wine, tomato, thyme and water and stir to combine. Add the lamb back to the pan and bring to the boil. Reduce the heat to low, cover and simmer for 2 hours or until the lamb is tender and falling off the bone. Remove the lamb from the pan and shred the meat from the bones with a fork, discarding the bones. 
4. Break the lasagne sheets into rough pieces and cook in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and return to the pan. Add the shredded lamb and sauce and toss to combine. Top with the buffalo mozzarella and spoon over the pesto to serve. Serves 4–6.
   

Photography: Mikkel Vang