Lamb Pita Pockets with Tomato-Ginger Compote

• 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)

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

lemons, oregano, freshly ground pepper, garlic, onion powder, kosher salt, lamb, extravirgin olive oil, red onion, red wine vinegar, water, pita breads, tomatoginger, feta cheese

Taken from www.foodandwine.com/recipes/lamb-pita-pockets-tomato-ginger-compote (may not work)