"Pesto made with parsley and sharp Pecorino Romano cheese (and without nuts) makes a colorful topping for tender lamb chops." - From: Everyday Food

"Osso buco is usually made with veal shanks and often served with risotto. This version features tender, succulent lamb and hearty, baked cannellini beans." - From: Dean and DeLuca

From: Falling Off the Bone

From: Weight Watchers One Pot Cookbook

"In Italian households, a popular way of using leftover braised meats is to chop or shred the meat, return it to its own sauce, and toss it with fresh pasta. This recipe goes right to the pasta stage, using the intensely vinous braising liquid as a sauce.