2 medium lamb shanks
1 cup chopped onions
3 tablespoons olive oil
2 garlic cloves, chopped
3 cups red wine
2 tablespoons balsamic vinegar
1/2 chopped canned tomatoes
1 tablespoon finely chopped fresh rosemary
3 tablespoons finely chopped flat leaf parsley
Salt and pepper to taste

In a medium size heavy pan heat olive oil and brown the two lamb shanks on all sides. Remove from pan. Add chopped onions and garlic, cook till translucent. Put the lamb shanks back in the pan  and stir the onions, garlic and lamb shanks together. Add the wine and vinegar, salt and pepper,tomatoes and fresh herb. Bring to a boil, cover the pot and then put in a 325°F oven for 2 hours till tender. Check after an hour and turn the shanks over and give it a little stir. These will hold in a 200°F oven for a couple of hours

Risotto 

1 1/2 cups arborio rice
2 tablespoons unsalted butter
2 tablespoons olive oil
2 teaspoons saffron
1/3 cup finely chopped onions
1/2 cup white wine
3 cups chicken stock, heated on low
3 tablespoons heavy cream
1/3 cup freshly grated Parmigiano-Reggiano

In a 3 quart saucepan melt the butter with the olive oil on medium heat, add onions and rice, cook till the rice looks translucent approximately, 5 minutes. Don’t let the onions or rice get any color. Add saffron and wine. Keep stiring with a wooden spoon till most of the wine has evaporated. I always add all the stock at once and turn down the heat to low but still gently boiling. While I am doing other things in the kitchen I keep an eye on it and give it a quick stir ever few minutes. It will take about 20 to 25 minutes to cook. Taste it, it should have a little resistence if not add a little more stock and keep cooking it. Take off the heat, add the cream and Parmigiano and beat with a wooden spoon for a couple of minutes till the you see the risotto’s color lighten.