Barbecue Pulled Lamb Shank on Crusty Rolls

Barbecue Pulled Lamb Shanks on a Crusty Roll with a sweet, yet zesty, barbecue sauce and roasted onions. Switch it up this week and try something new!

Barbecue Pulled Lamb Shank on Crusty Rolls

Prep Time

25 minutes

Cook Time

2 hours

Serves

6 people

You may be familiar with pulled pork, and if you are, and have never had pulled lamb, then you are missing out!

Barbecue Pulled Lamb Shanks on a Crusty Roll with a sweet, yet zesty, barbecue sauce and roasted onions. Switch it up this week and try something new!

 

Recipe and image provided by the American Lamb Board.

Ingredients

  • 2 tablespoons olive oil
  • 4 American Lamb foreshanks
  • Salt and pepper, to taste
  • 2 yellow onions, sliced into 1/2-inch 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 375ºF 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. Refrigerate or freeze remaining broth for use in soups or stews.
  • 4 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.
  • 5 Split rolls and spoon on meat.

More

19 May

Recipe and photo courtesy of the National Onion Association, For an even heartier breakfast, stir in leftover shredded chicken with the (…)

More TFC