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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 17 mins
• Total Time: 1 hr 47 mins
• Calories: 1646 Calories

Ingredients

• ⅔ cup water
• 1 cup mayonnaise
• salt and ground black pepper to taste
• 1 onion, sliced
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons Sriracha sauce
• 3 pounds lamb shanks, on the bone
• 1 jalapeno, cut in half width-wise
• 8 ciabatta bread dinner rolls
• 2 green bell pepper, sliced
• 5 ounces fresh spinach
• 1 jalapeno, seeded and sliced

Recipe Instructions

Step 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.

Step 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).

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 7

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

Step 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.

Step 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.