Mango B-B-Q American Lamb Tacos

Recipe provided by | Michael Blum, Michael’s Kitchen, Hollywood, Florida


4 American Lamb fore shanks
2 teaspoons salt
2 teaspoons pepper
3 tablespoons olive oil
4 cups fat free chicken broth
2 cups prepared barbecue sauce
2 cups prepared mango chutney
1 cup chopped fresh cilantro
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
8 corn tortillas, warmed
Taco fixings: shredded lettuce, chopped tomatoes, chopped avocado, mango, chutney and shredded jack and cheddar cheese


Pat lamb shanks dry with paper towels. Season lamb shanks with salt and pepper. In an 8-quart pot with lid, heat oil over high heat. Add lamb shanks two at a time and brown on each side.

Repeat process browning all shanks. Return all shanks to pan. Pour in chicken broth and cook over high heat, reducing broth by one-half. Stir in barbecue sauce, chutney, cilantro, chili powder, onion and garlic powder. Cover and simmer for 1 1/2 hours until lamb is tender. Remove shanks from pan and allow to cool. Reserve sauce in pan. Remove meat from shanks discarding fat and tendons. Shred meat. Add some of the reserved sauce to moisten meat.

To Serve: Place meat and all of taco fixings in bowls and invite guests make tacos.

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PREP TIME: 30 Minutes

COOK TIME: 2 Hours