Braised Lamb Shank

Although temperatures stayed well over 90 degrees most of the day, come dinner time I couldn’t resist this entrée. I’d been eyeing it even before I moved to Dallas, and LARK on the Park’s dining room didn’t disappoint, either. Its artistic interior is an urban oasis for casual and business diners alike.

LARK is situated alongside Klyde Warren Park, a sprawling green space opened in 2012 which connects the city’s Uptown and downtown neighborhoods. Indeed, the establishment is both approachable and upscale, effortlessly bridging the two and welcoming a diverse clientele.

The dish’s flavors melded beautifully, and the warmth of the lamb was balanced nicely by the muhammara and feta on top. Israeli cous cous, pine nuts and cured black olives scooped up in the dish’s broth made for a comforting bite which was hard not to rush through.

I paired the lamb with Stonestreet “Estate Vineyards” Cabernet Sauvignon from Sonoma — a wonderful fruit-forward selection which was a perfect complement to the flavors of the dish. Already looking forward to my next visit, despite how difficult it will be to order something different when I return.

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