Starter: Chopped Chicken Livers
First Course: Bitter Greens Salad with Caper Vinaigrette
This dish can be made a day ahead and stored covered in the refrigerator.
Wash your greens for the salad up to four days ahead and keep them wrapped in damp paper towels in the vegetable drawer of your refrigerator. The vinaigrette can also be made up to four days in advance; just toss it with the salad at the last minute.
The shanks can be braised up to two days ahead. Cover and store them in the refrigerator, and warm them up over medium-low heat on the stove when you’re ready to eat. The pesto can also be made up to two days ahead and stored covered in the refrigerator—but don’t add it to the lamb until the last minute so the flavor is nice and bright.
The mash can be made up to two hours ahead. Keep it covered on the stove over low heat or place it in a slow cooker on low.
The angel food cake can be made a day in advance—leave it in the pan, cover it, and store it at room temperature for up to 24 hours. The strawberries can be prepared up to one hour ahead.