• Taxim’s Lamb Shank Yuvetsi

    by Cate Huguelet / Chicago Magazine / March 27, 2023

    Thanks to some tweaks from David Schneider of Wicker Park’s Taxim, you won’t need a yuvetsi — a classic Greek terra cotta pot — to prepare this traditional braised lamb. But you’ll still want to set aside an afternoon to make the dish, which calls for specialty items like Greek orzo and myzithra cheese. (You can find both at Lincoln Square’s HarvesTime Foods.) The most important ingredient is time: An all-day stovetop simmer, most of it hands off, yields spoon-tender lamb and a comforting broth, which in turn infuses the orzo. The end result is an impressive meal that’s perfect to serve for spring celebrations like Easter. Read more HERE



  • Media Inquiries Contact Ripson Group