Meat + Poultry Lamb Lamb Pita Pockets with Tomato-Ginger Compote 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 Andres Barrera Andres Barrera is a Chicago-based chef who has been cooking professionally for more than two decades. He is a veteran of the food and beverage industry who garnered national attention when he competed on season 3 of Food Network's Chopped. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email 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. 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. Rate it Print