The classic Greek gyro sandwich is given an upscale touch at Tribeca’s Kitchen in New York City, where chef J.J. Vasquez marinates lamb shanks in an aromatic yogurt seasoned with rosemary, oregano, lemon, garlic and cinnamon, among other flavors, which both seasons and tenderizes it. Leaving the yogurt on, he roasts it in a medium oven for 20 minutes, allowing the yogurt to dry and form a sort of crust. Then he covers it in a sauce made from roasting carrots, onions, celery, fennel and garlic in olive oil and then adding tomato paste and simmering it in red wine. The lamb is braised in that liquid for 4-5 hours until it’s fall-off-the-bone tendeer, but Vasquez wraps each shank individually and lets them cool.
Meanwhile he reduces the braising liquid into a gelatinous glaze and coats the reheated shanks in that.
It’s served with “royal rice” — a dish of basmati rice cooked with ginger, garlic, apricots, pomegranate, cilantro, parsley and lemon juice — as well as pita, tzatziki and pickled red onions.
Price: $54 for two people