Served with golden rosemary wedges, this burger stars shredded lamb, slow-baked in a flavourful stock, char-grilled capsicums, tahini mayonnaise and rocket.
- 1 tbsp vegetable oil
- 500 g lamb shanks
- 400 g can diced tomatoes
- 1 cup beef stock
- 1 onion, sliced
- 1 clove garlic, thinly sliced
- 2 red capsicums, seeded, thickly sliced
- ¼ cup whole-egg mayonnaise
- 1 tbsp tahini
- 1 tbsp lemon juice
- 6 Turkish-style rolls, halved & toasted
- 2 cups rocket leaves
- 2 large potatoes, peeled, sliced into wedges
- 2 tbsps olive oil
- 1 tbsp rosemary sprigs
- 2 tsp salt flakes
Preheat oven to moderate 180 C.
In a large flameproof casserole dish, heat oil on high. Cook shanks 3 to 5 mins, turning, until golden. Add tomatoes, stock, onion & garlic. Bring to a boil. Reduce heat to medium and simmer 3 to 4 mins. Cover with foil, bake 1Ω hours.
Remove foil, bake uncovered 1 hour, until lamb is falling off bone.
WEDGES: On a large oven tray, toss potatoes, oil, rosemary and salt. Add to oven with lamb for final 40 mins of cooking time.
Meanwhile, heat a char-grill pan on high. Cook capsicum 3 to 4 mins on each side. Set aside.
Remove shanks from sauce, cool 5 mins. Shred meat, discarding bones. Return meat to sauce, toss.
In a small bowl, combine mayonnaise, tahini and lemon juice.
Top each roll base with tahini mayonnaise, rocket, capsicum and lamb. Finish with roll tops and serve with rosemary wedges.
TIP: Reduce cooking time by parboiling the potatoes 5 mins before cutting into wedges.
Photo: Rob Shaw/Bauer