Barbecue Pulled American Lamb Shank on Crusty Rolls

December 14, 2015

This easy sandwich recipe, inspired by the classic pulled pork dish, is packed with flavorful lamb shank meat and is perfect for lunch or dinner.

Prep: 25 mins
Cook: 2 hrs
Yields: 6 Servings

Ingredients

2 tbsp extra-virgin olive oil

4 American Lamb shanks

dash Salt and pepper, to taste

2 yellow onions, sliced into1/2-inch-thick wedges

4 cups fat-free chicken broth

2 tsp dried oregano leaves, crushed

¾ cup prepared barbecue sauce

6 crusty rolls, for serving

Directions

1Preheat the oven to 375ºF. In a large skillet, heat the oil over high heat. Pat the shanks dry with a paper towel and season with salt and pepper. Brown the shanks in the oil on all sides.

2Place the shanks in a roasting pan. Add the onion, chicken broth, and oregano. Roast for 2 hours, turning the shanks every 30 minutes.

3When the meat is done, remove it from the broth and let it cool. Strain the broth, reserving the onions. Reserve 1/4 cup of broth. Refrigerate or freeze the remaining broth for use in soups or stews.

4Remove the meat from the bones and shred it, removing any fat. In a large saucepan, combine the pulled lamb, barbecue sauce, and 2 tablespoons to 1/4 cup reserved broth if needed. Cook on low, stirring to combine the sauce and lamb.

5Split the rolls and spoon the meat into each roll.

Recipe and image provided by the American Lamb Board

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