Braised lamb shank and Milanese risotto. This is second time I attempted this, it tasted fine this time, but I like the photo from the first time better, so I posted them both. I pureed the braising liquid and vegetables into a sauce which tasted good but looked kinda stupid.
The Milanese risotto is very straightforward, only use beef stock instead of chicken and let some saffron steep in the broth before you add it. It’s a strong side dish but it stands up to the lamb well.