Barbecue-Pulled Lamb Shank

Barbecue-Pulled Lamb Shank
Prep Time : 15 minutes
Roast Time : 2 hours
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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

  1. In large skillet, heat oil over high heat.
  2. Pat shanks dry with paper towel. Season with salt and pepper. Brown shanks on all sides.
  3. Place shanks in a roasting pan. Add onion, chicken broth and oregano. Roast in oven for 2 hours, turning shanks every 30 minutes.
  4. When meat is done, remove from broth and cool.
  5. Strain broth, reserving onions. Reserve 1/4 cup of broth. Refrigerate or freeze remaining broth for use in soups or stews.
  6. Remove meat from bones; shred meat, removing fat.
  7. In pan combine pulled lamb, barbecue sauce and 2 Tbs to 1/4 cup reserved broth if needed. Heat, stirring to combine sauce and lamb.
  8. Split rolls and spoon meat onto each one.


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