One of the best leftover dishes we have had this year! Last week we made this absolutely delicious recipe of braised lamb shanks and while our guests ate heartily, they left one and a half large lamb shanks on the platter, along with several cups of the hearty sauce. Right after dinner, we shredded the lamb shanks and stored them in the refrigerator along with at least 5 cups of the sauce. A couple of days later, we reheated the sauce and shredded lamb (removing bay leaves and other stems of herbs, etc.) and tossed them with flat egg noodles for an incredibly easy and heart-warming pasta dish. If I served this at a dinner to unknowing guests, they would never have guessed they were leftovers. A few days in the fridge concentrated the flavors of the sauce, and they enrobed the pasta noodles with slow-cooked goodness. Sprinkle with some chopped Italian parsley and grated parmesan cheese. Serve with some crusty bread on the side. I had just one fork full due to a diet, but I could have easy eaten the entire serving dish of the pasta… :) I highly recommend the original recipe for braised lamb shanks, and this pasta re-run was also fantastic!