I picked up some "lamb neck bones" at my local grocery yesterday because they were ridiculously cheap and I'd never seen that particular cut at my typically very unexciting butcher counter (even seeing leg of lamb there is a new phenomenon). I was initially thinking I could do a stock, but then I only have a little over a pound and it seems unadventurous.
I Googled for some recipes and came across the idea of doing a ragu/gravy with them, but the recipes I've seen online have been fairly underwhelming. Any thoughts or ideas (or time-tested, beloved preparations!)? I am open to other varieties of preparation, but would prefer to honor my Italian heritage! I only have myself and my husband to serve, so something that will make a 2-person serving is fine.