This is from a cookbook that has all Lamb recipes and looked so good I had to try it. It was fabulous and is one of our favorite recipes. Not to hard to make and is just so tasty. You won't be disappointed when you make this. In fact, this is what I request on my birthday and Mother's Day.
Preheat oven to 350 F. Sprinkle the lamb shanks with the salt and a generous grinding of pepper. Place the shanks in a heavy-bottomed roasting pan and bake them until they are tender--one hour and 30 minutes to two hours--turning them once after one hour and adding 1/4 cup of water to the pan if the juices begin to burn. Remove lamb from oven and set aside to cool; DO NOT wash roasting pan.
When the meat is cool enough to handle, pull it off the bones and tear it into shreds with your fingers. Transfer the meat to a bowl, cover it loosely with aluminum foil and keep it warm.
Spoon off any fat that has accumulated in the roasting pan and set the pan over medium-low heat. Stir in the oil, onion, garlic, thyme, mustard, and a generous grinding of pepper. Cook the mixture, scraping up the caramelized juices with a wooden spoon, until the onion becomes translucent--10 to 15 minutes. Pour in the vinegar and continue cooking the mixture, stirring constantly, for one minute. Add the escarole and the tomato wedges, and keep stirring the salad until the escarole begins to wilt---approximately one minute. Stir in the shredded lamb and toss well.
Transfer the salad to a serving bowl. Crumble the cheese on top and serve the salad while it is still warm.
Suggested accompaniment: Italian bread or warmed pita bread wedges.