Barbecued Pulled American Lamb Shank on Crusty Rolls
Courtesy of American Lamb Board 6 Servings • 25 Min. Prep Time • 2 Hr. Cook Time • Coleslaw and iced tea.| Ingredients |
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| 2 Tbsp. olive oil |
| 4 American Lamb foreshanks |
| salt and pepper to taste |
| 2 yellow onions, sliced into 1/2 in. thick wedges |
| 4 c. fat-free chicken broth |
| 2 tsp. dried leaf oregano leaves, crushed |
| 3/4 c. prepard barbeque 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 hrs. turning shanks every 30 min.
3. When meat is done, remove from broth and cool. Strain broth, reserving onions. Reserve 1/4 c. 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 Tbsp. to 1/4 c. reserved broth if needed. Heat, stirring to combine sauce and lamb.
5. Split rolls and spoon on meat.
* Recipe and image provided by the American Lamb Board
Nutrition:
Calories: 510; Total Fat: 22g; Cholesterol: 135mg; Total Carbs: 33g; Fiber: 2g; Protein: 45g; Sodium: 1655mg;