Barbecue Pulled American Lamb Shank on Crusty Rolls


  • 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

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.  Roast at 375ºF for 2 hours, turning shanks every 30 minutes.

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.

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.

Split rolls and spoon on meat.

6 servings. Preparation time:  25 minutes. Cook time:  2 hours

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