Barbecue-Pulled American Lamb Shanks on Crusty Rolls

Servings:
6
Prep Time:
25 mins.
Cook Time:
2 hrs.

Ingredients

  • 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

Preparation

  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