Adapted from West Coast Prime Meats Cooks © 2015



  • Two tablespoons olive oil
  • Four American lamb foreshanks
  • One and one-half teaspoons salt
  • One teaspoon freshly ground pepper
  • Two medium yellow onions, peeled, cored and sliced in 1/2-inch thick wedges
  • Four cups fat-free chicken broth
  • Two teaspoons dried oregano leaves, crushed
  • Three-fourths cup prepared barbecue sauce
  • Six crusty rolls


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large ovenproof sauté pan, heat the olive oil over high heat.
  3. Pat the shanks dry with a paper towel. Season with salt and pepper. Brown shanks in the oil on all sides.
  4. Place shanks in a roasting pan, then add the onion, chicken broth and oregano. Roast in the oven for two hours, turning the shanks every 30 minutes.
  5. After two hours, check that the meat is cooked through. If not, continue to cook until tender but not falling off the bone. Remove the pan from the oven and remove the shanks from the broth; allow the shanks to cool.
  6. Strain the broth, reserving the onions and a quarter-cup of the broth. Refrigerate or freeze the remaining broth for use in soups or stews.
  7. Remove the meat from the shank bones; shred the meat, discarding any fat.
  8. In a pan, combine the pulled lamb, barbecue sauce and two tablespoons of the reserved broth. If needed, add all of the reserved broth. Heat, stirring to combine sauce and lamb.
  9. Split the rolls, spoon on the meat and serve.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.