Lamb OssoBuco and Oven baked risotto Milanese

Couldn't find Delia's Lamb OssoBuco on her online website - so here is my variant that I cooked yesterday. It was one of those evenings where I didn't want to be standing by the stove for ages so I tried out making the risotto in the oven - probably not as good if made the traditional way but it worked just fine!

Lamb OssoBuco
Heat oven to 200C
Chop one onion and a clove of garlic and put into base of heat proof shallow casserole dish.
Slice lamb neck fillets (I used 500g - could use a bit less) into 1 inch slices and put on top of the onion. Drizzle with olive oil and put into oven for 30 minutes.
Mix one 400g tin chopped tomatoes with heaped tbsp tomato puree and glass of white wine. Add the end f the 30 minutes pur the tomato mixture over the meat, roughly mix in a put back into the oven. Turn the oven down to 180C and cook for a further 1.5 hours.
Sprinkle with chopped parsley and serve with the risotto.

Oven Baked Risotto Milanese
Put 2oz butter into a 2+ pint oven proof dish and put in oven (180C) for one minute to soften. Add sachet of powdered saffron (about half tsp) and put back in oven for further minute.
Add one chopped onion and crushed clove of garlic, mix, and put back in oven for four minutes to soften.
Add 100 g risotto rice, 300 ml hot vegetable stock and glass of white wine. Cook for further 40 minutes stirring a couple of times, until liquid is nearly completly absorbed.
Stir in 25g grated parmesan and serve