I'll be making Molly Stevens lamb shanks Provencal. I'd like to "mostly" keep with that region but it's not an absolute with me. I'll probably go with two sides.
Some side ideas:
lentils (not sure what presentation)
root veg puree
some type of raw salad
I'm thinking of doing a simple starter of a tapenade and goat cheese crostini.
What do you think? I'm open to any and all ideas.