Barbecue Pulled Lamb Shank on Crusty Rolls
Saucy barbecue sandwiches are classic summertime fare. Serve with a side of slaw.
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
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.
Nutrition Facts
Calories 510
Calories from Fat 198 (39%)
(34%)Total Fat 22g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(45%)Cholesterol 135mg
(69%)Sodium 1655mg
(0%)Potassium 0mg
Total Carbohydrate 33g
(8%)Dietary Fiber 2g
Sugars 0g
Sugar Alcohols 0g
(90%)Protein 45g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.