I've been cooking Giuliano's Braised Lamb with garlic, white wine, rosemary and olives from his How to Cook Italian. This dish is similar, from his Every Night Italian.
It calls for a big piece of lamb, which is sliced at the end. I only had my cut up bits, and so went with them.
This one has sage in it, as well as rosemary, and includes more garlic. I couldn't use all the garlic, as I didn't have as much lamb, and I think I'm getting Marcella's aversion to too much of it. Having said that, the recipe only asked for 2 teaspoons of it.
I cook my lamb a bit longer than the 1.5 hours. I guess it is until the texture is right.
The taste is different enough from the olive dish to make it a change. Crusty bread is a must.
You only need a small portion, especially after Pumpkin Pasta.