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Barbecue-Pulled American Lamb Shanks on Crusty Rolls

Prep Time:
25 mins.
Cook Time:
2 hrs.


  • 2 tablespoons olive oil
  • 4 American Lamb fore shanks
  • Salt and pepper to taste
  • 2 yellow onions, sliced into 1/2" thick wedges
  • 4 cups fat-free chicken broth
  • 2 teaspoons dried oregano leaves, crushed
  • 3/4 cup prepared barbecue sauce
  • 6 crusty rolls


  1. In large skillet, heat oil over high heat. Pat shanks dry with paper towel. Season with salt and pepper. Brown shanks on all sides.
  2. Place in a roasting pan. Add onion, chicken broth and oregano. Roast at 375° for 2 hours, turning shanks every 30 minutes.
  3. When meat is done, remove from broth and cool. Strain broth, reserving onions. Reserve 1/4 cup of broth.
  4. Refrigerate or freeze remaining broth for use in soups or stews.
  5. Remove meat from bones; shred meat removing fat. In pan, combine pulled lamb, barbecue sauce, and 2 tablespoons to 1/4 cup reserved broth if needed. Heat, stirring to combine sauce and lamb.
  6. Split rolls and spoon on meat.

Source: American Lamb Board