• Make-Ahead
• Staff Favorite

Ingredients

1. Finely grated zest of 2 lemons
2. 1 tablespoon dried oregano
3. 2 teaspoons freshly ground pepper
4. 1 1/2 teaspoons garlic powder
5. 1 1/2 teaspoons onion powder
6. Kosher salt
7. Four 1-pound lamb shanks
8. 2 tablespoons extra-virgin olive oil
9. 1 medium red onion, thinly sliced
10. 2 tablespoons red wine vinegar
11. 1/2 cup water
12. 6 warmed pita breads, halved
13. Tomato-Ginger Compote, for serving
14. 4 ounces feta cheese, crumbled (1 cup)

Directions

1. Preheat the oven to 325°. In a small bowl, mix the lemon zest with the oregano, pepper, garlic powder, onion powder and 2 teaspoons of salt. Rub the mixture all over the lamb shanks.
2. In a large enameled, cast-iron casserole, heat the olive oil. Add the shanks and cook over moderately high heat, turning a few times, until browned all over, about 7 minutes. Cover and bake the shanks in the oven for about 2 hours, until very tender.
3. Meanwhile, in a medium bowl, toss the onion with the vinegar; season with salt. Let stand at room temperature, tossing a few times, until softened, about 20 minutes.
4. Transfer the lamb shanks to a bowl. Set the casserole over high heat. Add the water and boil, scraping up the browned bits on the bottom. Pour the liquid into a small bowl and skim the fat from the surface.
5. Pull the meat from the bones in large shreds, discarding the fat and gristle. Transfer the lamb to a bowl. Add the cooking juices and toss well. Season with salt.
6. Spoon the shredded lamb into the pita and spread a thick layer of the Tomato-Ginger Compote on top. Garnish with the pickled red onion and feta and serve.

Make Ahead

The shredded lamb and pickled onion can be refrigerated separately for up to 2 days. Rewarm the lamb before assembling the sandwiches.