<div><a href="http://4.bp.blogspot.com/-1n5zSlb1Swo/UM3tGrYqP-I/AAAAAAAAJyU/s78v2l4lOCw/s1600/great+meat+cover.gif"><img border="0" height="200" src="http://4.bp.blogspot.com/-1n5zSlb1Swo/UM3tGrYqP-I/AAAAAAAAJyU/s78v2l4lOCw/s200/great+meat+cover.gif" width="200"></a></div>Title: <a href="http://www.amazon.com/gp/product/0547241410/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0547241410&linkCode=as2&tag=fucugobb-20">The Great Meat Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=fucugobb-20&l=as2&o=1&a=0547241410" width="1"><br>Author: <a href="http://www.aidells.com/our-way/aidells-story">Bruce Aidells</a> and Denis Kelly<br>Published: 2012 by <a href="http://www.hmhbooks.com/hmh/site/hmhbooks/bookdetails?isbn=9780547241418">Houghton Mifflin Harcourt</a><br><br>cc<br><br>- BBQ Snob

I pity anyone who doesn’t live in Austin, because they can’t have lunch at La Traviata. Today chef-owner Marion Gillcrist did ravioli with lamb shank in ragu, a marvel of parchment-thin pasta filled with fluffy ricotta in a deeply meaty sauce swimming with fava beans, crisp green peas, and minced carrots, all under a dusting of parmigiano reggiano. The meat fell to pieces as you scooped it and you never wanted to stop eating. 314 Congress Ave. (512-479-8131). Lunch Mon-Fri. Dinner Mon-Sat. Closed Sun.