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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."
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1 h 47 m servings 1646 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 1646 kcal
  • 82%
  • Fat:
  • 49.8 g
  • 77%
  • Carbs:
  • 233.5g
  • 75%
  • Protein:
  • 61.2 g
  • 122%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 3132 mg
  • 125%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.

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