Barbecue Pulled American Lamb Shank on Crusty Rolls Recipe

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Recipe for Barbecue Pulled American Lamb Shank on Crusty Rolls  

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Try this Barbecue Pulled American Lamb Shank on Crusty Rolls Recipe

Not your ordinary lamb shank recipe – this one is pulled for BBQ sandwiches! Great for a lunch or a cozy meal for dinner.

Prep Time: 25 Minutes
Total Time: 145 Minutes
Makes: 6 Servings

Recipe 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

Recipe Instructions:

1. Preheat 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.

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

3. When 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.

4. Remove 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.

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