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. ...

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