Yield: 4 servings.
2-3 American Lamb shanks, about 3 lb.
1 quart chicken broth
2 tsp. chili powder
2 medium onions
2 Tbsp. olive oil
8 slices rustic bread, toasted, or 4 crisped tortillas
1 container (5-6 oz.) spreadable goat cheese
2 cups arugula or baby spinach leaves
2 tomatoes, sliced, or 4 bottled roasted red bell peppers, drained
In large pot, combine lamb shanks with broth, chili powder and 1 onion, sliced. Cover; bring to a boil. Simmer 2 hours or until lamb is tender.
Remove shanks from broth and when cool enough to handle, pull meat off bones into shredded pieces. Slice remaining onion; gently saute in oil over medium heat until sweet and caramelized. Spread bread with goat cheese. Stack 4 slices with arugula, tomatoes, shredded lamb and caramelized onions. Close sandwiches. If preferred, stack all ingredients on tortillas.