BBQ Pulled American Lamb Shank on Crusty Rolls

BBQ Pulled American Lamb Shank on Crusty Rolls

Directions

  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.