Pulled Lamb Sandwiches with Goat Cheese Arugula and Caramelized Onions | Food Recipes content from Restaurant Hospitality

Mar. 1, 2011 | Restaurant Hospitality

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Ingredients & Directions
2 to 3 1 quart 2 teaspoons 2 2 tablespoons 8 5 to 6 ounces 2 cups 2	American Lamb shanks (about 3 pounds) Chicken broth Chili powder Medium onions Olive oil Slices rustic bread, toasted (or 4 crisped tortillas) Spreadable goat cheese Arugula or baby spinach leaves Tomatoes, sliced (or roasted red bell peppers)
Method • 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.

Pulled Lamb Sandwiches with Goat Cheese, Arugula and Caramelized Onions