Looking for a Greek dish

[Anonymous]

Does anybody know of a Greek restaurant in northern Virginia that serves lamb shank braised in tomato sauce? The restaurant I used to go to in Chicago described it like this:

Braised Lamb Shank
Lamb shank braised in a tomato wine sauce with fresh garlic, onions, bell peppers and tomatoes

Failing that does anybody know where I can get lamb shank to try to re-create it myself?

[Anonymous]

Mykonos Grill in Rockville (I know, not NOVA) has this on their menu and it's delicious:

Lamb Shank Youvetsi Slow cooked in a light tomato sauce served over orzo pasta 44

Whole foods sells lamb shanks.

[Anonymous]

PP again.

I haven't tried this recipe, but I really like her dishes in general:

https://www.dimitrasdishes.com/braised-fall-off-the-bone-lamb-shanks/

[Anonymous]

Anonymous wrote:Mykonos Grill in Rockville (I know, not NOVA) has this on their menu and it's delicious:

Lamb Shank Youvetsi Slow cooked in a light tomato sauce served over orzo pasta 44

Whole foods sells lamb shanks.

Heck, it’s closer than Chicago. Not that I can ever go back, as further googling has revealed that, despite still having an active website, the restaurant I’m feeling all nostalgic for actually closed eight years ago 😭

[Anonymous]

Giouvetsi (You-Vet-see) is one of my favorites!! We're Greek and make this as a great cold weather dish. You can make it with lamb or beef. We always make it with the lamb left in one big piece, but some people cut it into big chunks. The dish at Mykonos is good, at least it was years ago when I had it.

[Anonymous]

Anonymous wrote:Giouvetsi (You-Vet-see) is one of my favorites!! We're Greek and make this as a great cold weather dish. You can make it with lamb or beef. We always make it with the lamb left in one big piece, but some people cut it into big chunks. The dish at Mykonos is good, at least it was years ago when I had it.

The dimitra's dish recipe posted above looks good, but it's not Giouvetsi. Here's one that is really close to the one my family uses. It's actually pretty easy to make.
https://www.themediterraneandish.com/youvetsi-greek-lamb-stew/

[Anonymous]

Nostos Restaurant in Tysons serves a delicious youvetsi meal. https://nostosrestaurant.com/

https://nostosrestaurant.com/wp-content/uploads/2024/11/NOSTOS_ALL_DAY_MENU_202411.pdf

[Anonymous]

Thanks for the recipes!

[Anonymous]

Taverna Cretekou in old town Alexandria has a couple of lamb shank dishes:

https://tavernacretekou.com/dinner-menu/

[Anonymous]

Anonymous wrote:Taverna Cretekou in old town Alexandria has a couple of lamb shank dishes:

https://tavernacretekou.com/dinner-menu/

I think the Arni Kapama looks very close to what I’m looking for. The dish I’m remembering came with potatoes instead of orzo.

[Anonymous]

Not greek, but Panjshir Restaurant had an excellent lamb braised in tomato sauce. Try that!

[Anonymous]

Yiouvetsi

Diane Kochilis has a good recipe.

— Greek American

[Anonymous]

Anonymous wrote:Giouvetsi (You-Vet-see) is one of my favorites!! We're Greek and make this as a great cold weather dish. You can make it with lamb or beef. We always make it with the lamb left in one big piece, but some people cut it into big chunks. The dish at Mykonos is good, at least it was years ago when I had it.

It’s one of my favorite freezer meals too!

[Anonymous]

I miss Chicago’s Greek restaurants!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Giouvetsi (You-Vet-see) is one of my favorites!! We're Greek and make this as a great cold weather dish. You can make it with lamb or beef. We always make it with the lamb left in one big piece, but some people cut it into big chunks. The dish at Mykonos is good, at least it was years ago when I had it.

The dimitra's dish recipe posted above looks good, but it's not Giouvetsi. Here's one that is really close to the one my family uses. It's actually pretty easy to make.
https://www.themediterraneandish.com/youvetsi-greek-lamb-stew/

I am the po who posted the suggestion for Mykonos and also the recipe. I didn’t think that OP was describing giouvetsi, so I posted a recipe that seemed like what she was describing.