For leisurely warm-weather dinners, indoors or out. Savory braised lamb with cauliflower and dark greens. Can also be made with flanken, beef short ribs or tongue. For the tongue, you may want to cook it separately first, then add to the braise for just long enough to flavor it and heat it up, not the full 2 1/2 hours. Adapted from chef-owner Doug Crowell of Buttermilk Channel Restaurant, Brooklyn, 2011.

Share: