20 mins preparation | 2 hrs 20 mins cooking | Makes 10
Ingredients
- 2 lamb shanks
- ½ tsp sea salt
- 1 tbsp fresh rosemary, finely chopped
- ¼ cup frozen peas, thawed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- decent pinch black pepper
- 2 tbsp yoghurt, sour cream or crème fraîche
- 1 tbsp capers
- small handful mint, bashed and finely chopped
- pinch salt
- 10 small buns
- tomato relish, homemade or store-bought
- ½ cup iceberg lettuce, shredded, or a few lettuce leaves
- skewers, to serve (optional)
Method
- Preheat oven to 220°C.
- Sprinkle the shanks with salt and rosemary, then place in a small roasting dish. Brown in the oven for 15 to 20 minutes.
- Reduce the temperature to 180°C, cover the dish with foil and continue roasting for 1½ to 2 hours or until meat is easily teased from the bone.
- Remove the meat from the bone and cut/shred into bite-sized pieces. Shanks can be cooked ahead to this stage.
- Mix the peas with olive oil, lemon juice and black pepper, crushing them so that they mush slightly.
- Make a cream dressing by mixing the yoghurt with the capers, mint and salt.
- When ready, split the buns and heat (along with the lamb if needed) in the oven until warmed through. Layer with tomato relish, lettuce, lamb, a spoonful of crushed peas and a dollop of dressing. Eat up.
Notes
- It’s best to use a soft-crust bun for these. If you can’t find small slider buns, use soft, long white rolls and, after filling, cut them into thirds.
