Lamb Pita Pockets With Tomato-Ginger Compote

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Finely grated zest of 2 lemons

1 tablespoon dried oregano

2 teaspoons freshly ground pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

Kosher salt

Four 1-pound lamb shanks

2 tablespoons extra-virgin olive oil

1 medium red onion, thinly sliced

2 tablespoons red wine vinegar

1/2 cup water

6 warmed pita breads, halved

Tomato-Ginger Compote

4 ounces feta cheese, crumbled (1 cup)

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