Barbecue Pulled American Lamb Shank on Crusty Rolls

Barbecue Pulled American Lamb Shank on Crusty Rolls

   6 SERVINGS    25 MINUTE PREP TIME     2 HOUR COOK TIME

Ingredients

2 tablespoons olive oil
4 Cedar Springs or Shepherd’s Pride 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

Directions

  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.

 

Nutrition per serving: 510 calories, 45 g protein, 33 g carbohydrate, 22 g total fat
(38% calories from fat), 135 mg cholesterol, 2 g fiber, 1655 mg sodium, 9 mg niacin,
0.20 mg vitamin B6, 3 mcg vitamin B12, 4 mg iron, 10 mg zinc.

Recipe and image provided by the American Lamb Board

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