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Thursday, March 30, 2023Taxim’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,
