Barbecue Pulled American Lamb Shank on Crusty Rolls

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

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.

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