"Westbank" Lamb Shank Po Boy

Lamb:

• 4 American Lamb shanks, braised, boneless, pulled
• 2 tablespoons Za’atar spice
• Kosher salt and freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil
• 2 tablespoons creole mustard
• 4 French hoagie buns, 6-inch

Crispy Onions:

• 1 Vidalia onion (or seasonal onion), thin sliced
• 1/2 cup buttermilk
• 1 cup flour seasoned with salt, black pepper, smoked paprika and onion powder 

Garlic Mustard Aioli (makes about 2 cups):

• 4 egg yolks
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon-style mustard
• 1-1/2 teaspoons minced fresh garlic
• 1 teaspoon dry mustard
• Sea salt and freshly ground pepper, to taste
• 1-1/2 cups grapeseed oil
• Lemon juice, as needed

Pickled Cucumbers:

• 1/2 cup water
• 1/2 cup white wine vinegar
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 cup cucumber, sliced

Tzatziki Sauce (makes about 1 cup):

• 1/2 cup cucumber, peeled, seeded, grated
• 1 teaspoon minced garlic
• 1 lemon, zested
• 6 ounces Greek yogurt
• 2 teaspoons fresh dill
• Salt and pepper, to taste 

Sandwich Vegetables:

• 1 cup pickled red cabbage and green bell peppers, shredded fine
• 2 cups shredded iceberg lettuce
• 8 slices Za’atar spice-marinated Roma tomatoes in olive oil