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.

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