Pulled Lamb Sizzlin' Sliders

I was at the store looking for something tasty for dinner and came across some lamb shanks. Reading the cooking instructions gave me an idea for some awesome sliders. I grabbed some ingredients and threw this together. The result was a mouth-watering, spicy surprise! Add spices of your own to suit your taste. When you're done, take a bite and wipe your face with a paper towel.

Prep Time:
30 mins
Cook Time:
1 hrs 17 mins
Total Time:
1 hrs 47 mins
Servings:
8
Yield:
8 sliders

Ingredients

  • 3 pounds lamb shanks, on the bone

  • 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

Directions

  1. Place lamb shanks into a slow cooker; add water. Stir stem side of the halved jalapeno to the slow cooker, reserving the other end.

  2. 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).

  3. Preheat oven to 375 degrees F (190 degrees C). Place ciabatta rolls onto a baking sheet.

  4. Bake in the preheated oven until crisp and browned, 10 to 15 minutes.

  5. Remove jalapeno half from the slow cooker; dice, along with the reserved half.

  6. 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.

  7. Combine mayonnaise and chile-garlic sauce in a small bowl; stir until sauce is mixed.

  8. Remove lamb from the slow cooker. Separate lamb meat from the bone; discard bones. Shred lamb with a fork; divide into 8 equal portions.

  9. 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.

Cook's Notes:

Broth can be substituted for the water if desired.

Hot chile sauce can be substituted for the Sriracha sauce if desired.

You can glaze the rolls with butter or olive oil before heating if you choose.

Nutrition Facts (per serving)

1646 Calories
50g Fat
234g Carbs
61g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 1646
% Daily Value *
Total Fat 50g 64%
Saturated Fat 11g 56%
Cholesterol 77mg 26%
Sodium 3132mg 136%
Total Carbohydrate 234g 85%
Dietary Fiber 14g 50%
Total Sugars 6g
Protein 61g
Vitamin C 33mg 166%
Calcium 391mg 30%
Iron 16mg 88%
Potassium 947mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.