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Lamb Pita Pockets with Tomato-Ginger Compote
© Cedric Angeles

Lamb Pita Pockets with Tomato-Ginger Compote

  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 6
  • MAKE-AHEAD
  • STAFF-FAVORITE

City Winery chef Andres Barrera slow-roasts lamb until tender, then stuffs it into warm pitas along with pickled red onions, feta cheese and a bright-flavored tomato-ginger compote (also great on a burger or cheese plate).

  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)
  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.

Suggested Pairing

Lamb is a classic match for the red wines of Rioja in Spain.