Twice slow grilled lamb shanks with Mediterranean staples over a bed of veggies and sauce is a distinct Turkish preparation is simply as juicy.

TURKISH LAMB

Active ingredients

6-8 lamb shanks
Salt to taste
1 tsp paprika
Squashed black peppercorns to taste
2 tbsps olive oil
1 medium brinjal, cut into 1 inch pieces
2-3 little white onions, halved
2 medium potatoes, cut into quarters
2 small tomatoes, cut into quarters
Ready-made pita dough as needed
Improved flour (maida) for dusting
Egg wash for brushing
Black sesame seeds for sprinkling
White sesame seeds for sprinkling
Sauce
1/2 cup tomato puree
Salt to taste
Crushed black peppercorns to taste
1 tsp dried thyme
2 tsps paprika
2-3 tbsps olive oil

Technique

1. Pre-heat the oven at 180ºC.
2. Take lamb shanks in a bowl. Include salt, paprika, crushed black peppercorns and olive oil and mix well.
3. Put the brinjal, white onions, potatoes, and tomatoes in a deep oven-proof bowl.
4. To make the sauce, mix tomato puree, salt, crushed black peppercorns, dried thyme, paprika, olive oil and 1 cup water in another bowl. Pour this mixture over the vegetables.
5. Organize the lamb shanks over the veggies, cover with almunium foil and location it in the preheated oven and bake for 40-45 minutes.
6. Dust the worktop with some refined flour, put the pita dough on it and roll it into a thin disc.
7. Bring the bowl out of the oven, eliminate the foil, position the disc over it, push the edges to seal. Brush some egg wash over it, spray toasted black sesame seeds, white sesame seeds. Position it back in the oven for 10-15 minutes.
8. Bring the bowl out of the oven, and serve hot.

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