1. 1. Village

   62 W. 9th St., nr. Sixth Ave.; 212-505-3355

   Chef-owner Stephen Lyle braises nearly everything in sight, including pork shanks, lamb neck, beef cheeks, and chicken legs for the restaurant’s Braise Fest, November 14 through December 5.

2. 2. Craft

   43 E. 19th St., nr. Park Ave. S.; 212-780-0880

   The much-discussed menu is divided by cooking method, including categories for braised fish, meat, and vegetables.

3. 3. Ouest

   2315 Broadway, nr. 84th St.; 212-580-8700

   Tom Valenti’s braised lamb shank is nearly as widely loved as Katz’s pastrami.

4. 4. Babbo

   110 Waverly Pl., nr. Sixth Ave.; 212-777-0303

   What Valenti is to braised lamb shanks, Mario Batali is to braised beef cheeks.

Related:

• Archive: “Food”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Nov 19, 2007 issue of New York | Subscribe!