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.