Braising is my favorite cooking method for winter so when I saw braised lamb shanks on the menu at Kutsher’s Tribeca, I was excited. This was my first time eating at this modern Jewish American bistro which the recently opened at 186 Franklin Street in Tribeca. We went on a Sunday night and their soft white space, accented with natural wood gave the dining room a mellow retro 60′s feeling which was just right for a quite Sunday dinner that was the bookend to a busy weekend up in Connecticut.
When my enormous lamb shank arrived it smelled of roasted tomatoes and Moroccan spices and it looked divine. When my fork touched the meat it fell into a softly shredded pile of glistening goodness. The braising process had infused the lamb with the sweetness of the currents and fresh parsley gremolata brightened the dish and provided a welcome counterpoint to the richness of the meat.