Served with golden rosemary wedges, this burger stars shredded lamb, slow-baked in a flavourful stock, char-grilled capsicums, tahini mayonnaise and rocket.
Yield
6 Servings
Prep Time
20mins
Cook Time
165mins
Difficulty Level
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Served with golden rosemary wedges, this burger stars shredded lamb, slow-baked in a flavourful stock, char-grilled capsicums, tahini mayonnaise and rocket.

Ingredients

  • 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

WEDGES

  • 2 large potatoes, peeled, sliced into wedges
  • 2 tbsps olive oil
  • 1 tbsp rosemary sprigs
  • 2 tsp salt flakes
01.

Preheat oven to moderate 180 C.

02.

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.

03.

Remove foil, bake uncovered 1 hour, until lamb is falling off bone.

04.

WEDGES: On a large oven tray, toss potatoes, oil, rosemary and salt. Add to oven with lamb for final 40 mins of cooking time.

05.

Meanwhile, heat a char-grill pan on high. Cook capsicum 3 to 4 mins on each side. Set aside.

06.

Remove shanks from sauce, cool 5 mins. Shred meat, discarding bones. Return meat to sauce, toss.

07.

In a small bowl, combine mayonnaise, tahini and lemon juice.

08.

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

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