pulled lamb sandwiches with goat cheese arugula and caramelized oinions

Pulled Lamb Sandwiches with Goat Cheese, Arugula and Caramelized Onions

pulled lamb sandwiches with goat cheese arugula and caramelized oinions
pulled lamb sandwiches with goat cheese arugula and caramelized oinions

Pulled Lamb Sandwiches with Goat Cheese, Arugula and Caramelized Onions

    

February 22, 2016

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: 4 servings

Ingredients

2 to 3 American Lamb shanks (about 3 pounds)

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 to 6 ounces) spreadable goat cheese

2 cups arugula or baby spinach leaves

2 tomatoes, sliced, or 4 bottled roasted red bell peppers, drained

Directions

1In a kettle, combine lamb shanks with broth, chili powder and 1 onion, sliced. Cover; bring to a boil. Simmer 2 hours or until lamb is tender.

2Remove shanks from broth and when cool enough to handle, pull meat off bones into shredded pieces.

3Slice remaining onion; gently sauté in oil over medium heat until sweet and caramelized.

4Spread bread with goat cheese. Stack 4 slices with arugula, tomatoes, shredded lamb and caramelized onions. Close sandwiches. If preferred, stack all ingredients on tortillas.

Recipe and image provided by the American Lamb Board

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