I am torn between braised short ribs and braised lamb shanks either over polenta or risotto. Can’t go wrong pairing either with some Chianti or BdM.
I need some inspiration for dinner this Thursday night.
It won’t necessarily save your Thursday night showdown, but to me, fall is a rugged Cab Franc from the Loire with lamb, stew, or duck and an old Bordeaux. For dessert Macvin and cheese. For starters maybe chanterelles and a Jura Chardy.
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To me, the decision of polenta versus risotto is one of preparation requirements. I’d choose polenta in this instance, as it doesn’t require as much hand-holding right up until the moment before service/plating as risotto does. I’d go with braised short ribs over polenta. Start those ribs tonight so you can de-fat tomorrow.
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Paired with a bottle of Beaucastel or Musar or Lopez de Heredia with age on it. Should be a bit funky.
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Mushroom risotto with a nice Pinot Noir.
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Japanese Wagyu and Pinot Noir with bubbles. If I wrote “Champagne” instead, @brigcampbell might have a stroke.
Isn’t the OP asking about braised short ribs versus braised lamb shank? 
No, I was stating that those two are my favorite and the two wines mentioned are what I typically pair them with. Hence the “I need some inspiration for dinner this Thursday night.” comment.
Okay then. I simply thought you were asking for help choosing between the two you mention, as well as the two sides. I guess I read poorly.
I don’t know exactly how they made it, but years ago a restaurant had a braised pork with “bacon cream” and I brought an older Cote Rotie. That was the best food/wine match I ever had.
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