Directions

1. Preheat oven to 300° F.
2. On each side of lamb shanks, season with evenly divided ¼ cup salt.
3. In a large Dutch oven over medium high heat, add oil and bring to smoking point.
4. Add lamb shanks and sear on each side until browned, about 3-4 minutes on each side. Remove from pan and set aside shanks.
5. Add onions and garlic to the same pan, stirring until browned, about 2 minutes.
6. Add coriander, cumin, cinnamon and oregano, stirring until toasted, 1 - 2 minutes or until fragrant.
7. Deglaze pan with chicken stock. Add red wine vinegar and simmer for 5 minutes.
8. Whisk-in apricot preserve and strawberry purée. Return the lamb shanks to the pan, cover and put into pre-heated oven.
9. Cook in oven for 2½ hours, or until meat is fork tender and shreds easily.
10. To serve: Preheat oven to 375° F.
11. For each serving, place pide bread on oven-safe dish and spread with ½ cup shredded stewed lamb; top with 1 Tbsp chopped pistachios, 1 ¼ Tbsp feta, ½ Tbsp barberries, 2 Tbsp leeks and 2 Tbsp strawberries.
12. Curl up edges of pide bread to form a crust around the toppings.
13. rush crust with beaten egg and sprinkle with ½ tsp Nigella seeds and ½ tsp sesame seeds.
14. Bake at 375°F until golden-brown and warmed throughout, about 15-18 minutes. Once baked rest for 5 minutes then serve.