2-3 Lamb Shanks (about 3 lbs.)
1 quart chicken broth
2 tsp. chili powder
2 medium onions
2 T. olive oil
8 slices rustic bread, toasted, or 4 crisped torillas
1 container (5-6 oz.) spreadable goat cheese
2 cups arugula or baby spinach leaves
2 tomatoes, sliced or 4 bottled roasted bell peppers, drained
Combine lamb shanks in kettle with chicken broth, chili powder and 1 onion, sliced. Cover and bring to 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 and 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 onions.