leftover lamb shanks braised in wine sauce
water or beef broth
Debone the leftover lamb, and add to the remaining wine sauce. Stir in the leftover rice. Heat; adding water to the desired consistency if the stew is too intensely flavored, or beef broth if not. I find the wine sauce so concentrated in flavor, especially after being refrigerated a few days, that the stew needs water in order to taste right.