Lamb is the most commonly prepared meat in southern Italy, for good reason. Sheep are nimble animals and require less food and pastureland than cows, which are important traits in the rocky, dry terrain of Campania and surrounding regions.

The lambs we get from Don Watson of Napa Valley Lamb are milk fed, and their meat has a subtle flavor. The lightness of crespelle (Italian crepes), paired with ricotta, complements the richness of the lamb without overwhelming its nuanced flavor. When preparing this dish, make the crespelle batter and marinate the lamb the night before you plan to serve the dish. Since lamb shanks vary in their meatiness, you may be left with extra filling. Leftovers can be heated gently and tossed together with mint and peas to sauce pasta.