Lamb Pita Pockets with Tomato-Ginger Compote

Name: Lamb Pita Pockets with Tomato-Ginger Compote
Total time: 150 min
Ingredients: Finely grated zest of 2 lemons; 1 tablespoon dried oregano; 2 teaspoons freshly ground pepper; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; Kosher salt; Four 1-pound lamb shanks; 2 tablespoons extra-virgin olive oil; 1 medium red onion, thinly sliced; 2 tablespoons red wine vinegar; 1/2 cup water; 6 warmed pita breads, halved; Tomato-Ginger Compote , for serving; 4 ounces feta cheese, crumbled (1 cup)

5.0

(1,342)

Add your rating & review

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). More Lamb Recipes More Sandwiches

By

Andres Barrera

Updated on March 8, 2017

Lamb Pita Pockets with Tomato-Ginger Compote — Photo: © Cedric Angeles

Active Time:

45 mins

Total Time:

2 hrs 30 mins

Yield:

6

Ingredients

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

Directions

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.
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.
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.
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.
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.
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.