2 to 3
5 to 6 oz.
American Lamb shanks (about 3 lbs.)
Rustic bread, toasted (or 4 crisped tortillas)
Spreadable goat cheese
Arugula or baby spinach leaves
Tomatoes, sliced (or roasted red bell peppers)
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 sauté 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.