Barbecue Pulled Lamb Shank on Crusty Rolls

• From: American Lamb Board

Ingredients

• 2 Tbs olive oil

• 4 lamb foreshanks

• Salt and pepper to taste

• 2 yellow onions, sliced into 1/2-inch-thick wedges

• 4 cups fat-free chicken broth

• 2 tsp dried oregano leaves, crushed

• 3/4 cup prepared barbecue sauce

• 6 crusty rolls

Saucy barbecue sandwiches are classic summertime fare. Serve with a side of slaw.

Directions

• 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.