Ingredients

• 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

Instructions

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.