- 3 pounds lamb shanks, on the bone
- 2/3 cup water
- 1 jalapeno, cut in half width-wise
- 8 ciabatta bread dinner rolls
- 2 tablespoons extra-virgin olive oil
- 2 green bell pepper, sliced
- 1 onion, sliced
- salt and ground black pepper to taste
- 1 cup mayonnaise
- 3 tablespoons Sriracha sauce
- 5 ounces fresh spinach
- 1 jalapeno, seeded and sliced
- Place lamb shanks into a slow cooker; add water. Stir stem side of the halved jalapeno to the slow cooker, reserving the other end.
- Set slow cooker to High; cook until lamb is tender and can be easily pulled apart with a fork, 1 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Preheat oven to 375 degrees F (190 degrees C). Place ciabatta rolls onto a baking sheet.
- Bake in the preheated oven until crisp and browned, 10 to 15 minutes.
- Remove jalapeno half from the slow cooker; dice, along with the reserved half.
- Heat oil in a skillet over medium-high heat. Stir in bell peppers, onion, diced jalapeno, salt, and pepper; cook and stir until bell peppers are tender and onion is translucent, 7 to 10 minutes.
- Combine mayonnaise and chile-garlic sauce in a small bowl; stir until sauce is mixed.
- Remove lamb from the slow cooker. Separate lamb meat from the bone; discard bones. Shred lamb with a fork; divide into 8 equal portions.
- Spread sauce onto the top half of the ciabatta; cover with spinach leaves. Spoon lamb and vegetable mixture onto the bottom half of the ciabatta; top with sliced jalapeno.
07/17/2019
recipepes.com
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