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.
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.
2315 Broadway, nr. 84th St.; 212-580-8700
Tom Valenti’s braised lamb shank is nearly as widely loved as Katz’s pastrami.
110 Waverly Pl., nr. Sixth Ave.; 212-777-0303
What Valenti is to braised lamb shanks, Mario Batali is to braised beef cheeks.