Pulled pork is an American classic. It’s flavorful, meaty and impossibly tender, and one of the highlights of any BBQ plate. Slow cooking meat has the tendency to give it those qualities. By why do we tend to limit pulled meat to pork? Lamb deserves a little love too.
To make this pulled lamb, just quickly brown it, then toss it in the oven to roast for a couple hours along with some stock and aromatics to make it extra tender.
It’s basically a mouthwatering spin on pulled pork – more or less osso bucco on a bun, and what could be better than that?
- 2 tablespoons olive oil
- 4 lamb foreshanks
- To taste salt and pepper
- 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
- 1 In large skillet, heat oil over high heat. Pat shanks dry with paper towel. Season with salt and pepper. Brown shanks on all sides.
- 2 Place in a roasting pan. Add onion, chicken broth, and oregano. Roast at 375ºF for 2 hours, turning shanks every 30 minutes.
- 3 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.
- 4 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.
- 5 Split rolls and spoon on meat.