2 tablespoons olive oil
4 American 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
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.
PREP TIME: 25 Minutes
COOK TIME: 2 Hours