Behind the Dish: Braised Lamb Shanks with Tomatoes and Sausage

Here’s a secret: we’re swapping out the main element in a James Beard recipe tonight to bring you Lamb Shanks with Tomatoes and Sausage. Because, truth be told, his original recipe calls for veal shanks. However, we feel that the flavor will be even richer using lamb shanks — truly exceptional — so we’re subbing them for the veal.

The dish calls for braising the shanks in tomatoes and white wine, parsley and basil, then adding partially cooked sausages (we’re using Italian sausages) during the final cooking time, until they’re cooked all the way through. We’re serving our shanks, tomatoes and sausage with an assortment of fall root vegetables including parsnips, turnips, carrots, rutabagas, Brussels sprouts, sweet potatoes and purple potatoes — and a little fennel and rosemary. Now that’s hearty — and the flavor is exquisite!

Warning to those who can’t resist dessert: we still have Cream Puffs with Chocolate Sauce available, and now you can choose them filled not only with ice cream, but with pastry cream. Either way, you will be amazed.

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