Barbecue Pulled American Lamb Shank on Crusty Rolls

Barbecue Pulled American Lamb Shank on Crusty Rolls



2 tablespoons olive oil
4 Cedar Springs or Shepherd’s Pride 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


  1. In large skillet, heat oil over high heat. Pat shanks dry with paper towel. Season with salt and pepper. Brown shanks on all sides.
  2. Place in a roasting pan. Add onion, chicken broth, and oregano. Roast at 375ºF for 2 hours, turning shanks every 30 minutes.
  3. 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.
  4. 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.
  5. 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

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