This country-style soup, with tender lamb and cheesy tortellini, is something an Italian grandmother might make on a cold evening.
Award Winning Chef Holly Smith combines her passion for Northern Italy style cuisine with this mouth watering lamb dish served over Meyer Lemon Crema.
This flavorful sauce is made with braised lamb neck and the rich flavor is delicious served over pasta or polenta.
Edward Leonard, Vice President/Corporate Chef at Le Cordon Bleu Schools in North America, shared this lamb shank recipe that is bursting with Italian flavors. The chef suggests serving the shanks soft polenta and a drizzle of extra-virgin olive oil.
Chef Tim Love of Lonesome Dove Bistro in Fort Worth, Texas, created this tempting recipe that adds a hearty bean side dish and light, fresh ricotta to the rich taste of braised lamb shanks.
A medley of Mediterranean flavors combine with traditional breaded cutlets, or scaloppine, for a delicious main course. Serve it over a bed of arugula salad for a lemony, bright flavor contrast.