• 6servings
  • 150minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  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)

Instructions Jump to Ingredients ↑

  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.


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