Lamb Shank Recipes

Ingredients:

2 Tbs olive oil
4 lamb foreshanks
Salt and pepper to taste
2 yellow onions, sliced into 1/2-inch-thick wedges
4 cs fat-free chicken broth
2 Tsp dried oregano leaves, crushed
3/4 c prepared barbecue sauce
6 crusty rolls

Method:

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 in oven  for 2 hours, turning shanks every 30 minutes.

When meat is done, remove from broth and cool. Strain broth, reserving onions. Reserve 1/4 c 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 Tbs to 1/4 c reserved broth if needed. Heat, stirring to combine sauce and lamb.

Split rolls and spoon meat onto each one.