Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Barbecued Pulled American Lamb Shank on Crusty Rolls

Barbecued Pulled American Lamb Shank on Crusty RollsRecipe courtesy of the American Lamb Board.

Recipe 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 leaf oregano leaves, crushed
3/4 cup prepared barbecue sauce
6 crusty rolls

Cooking 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. Place in a roasting pan. Add onion, chicken broth, and oregano.
  2. Roast at 375°F (190°C) 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.
  5. 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.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 510; Total Fat: 22g; Cholesterol: 135mg; Total Carbs: 33g; Fiber: 2g; Protein: 45g; Sodium: 1655mg.

Recipe and photograph courtesy of the American Lamb Board.