Lamb Shank Gyros ๐Ÿ‘

Growing up in Germany, I have enjoyed the Turkish influence and have eaten countless plates of Dรถner/Gyros (usually in the form of a Turkish Pizza) ๐Ÿ˜

I love the lamb gyro meat so I thought I would give it a try at home, and I must say it did not disappoint and is a great way to incorporate some nose to tail cuts of meat/collagen into the diet by eating shanks rather than filet!

My guide to lamb can be found here!

I chose shanks because they create a yummy umami flavor when they are cooked long enough and the collagen and fat renders ๐Ÿ˜Š

The key is to cook it with minimal liquid so that it remains crispy, but also to cook it long enough so that it falls off of the bone.

I cooked my shanks in a cast iron with salt, pepper and rosemary in ghee from Pure Indian Foods.

I heated up the ghee and let the shanks brown on each side before I set down the temperature to low and put on the lid, letting it cook for about 4 hours. I knew it was ready when I was able to remove the bone, and I basically shredded the meat and fried it in ghee to crisp it up again ๐Ÿ’ช๐Ÿป

I enjoyed the meat with curried cauliflower and some tapenade or butter, and while it wasnโ€™t the Turkish pizza of my youth, the flavors of the crispy meat transported me back home to my local Dรถnerbude ๐Ÿ˜‹

For those who want to make it more of a Turkish pizza, you could use a grain-free tortilla, sliced tomato, onion and cucumber and a raw feta cheese (if you tolerate dairy) to make a little wrap ๐ŸŒฎ

Another classic combo is fries with gyros meat, which you could easily swap for these delicious carrot fries ๐ŸŸ

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