From: Michael Blum, Michael's Kitchen, Hollywood, FL. Yield: 12 servings.

12 American Lamb hindshanks

2 Tbsp. salt

2 Tbsp. pepper

6 Tbsp. olive oil

12 cups fat-free chicken broth

6 cups prepared barbecue sauce

6 cups mango chutney, prepared

3 cups fresh cilantro, chopped

2 Tbsp. chili powder

2 Tbsp. onion powder

2 Tbsp. garlic powder

24 corn tortillas, warmed

as needed, 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 large roasting pan with lid, heat oil over high heat. Add several lamb shanks and brown on each side. Repeat process, browning all shanks. Place shanks into large pans. Divide chicken broth among pans and cook over high heat, reducing broth by one-half. Combine barbecue sauce, chutney, cilantro, chili powder, onion powder and garlic powder and divide among pans. Cover and simmer for 1 ½ hours until lamb is tender. Remove shanks from pans and allow to cool. Reserve sauce in pans. Remove meat from shanks, discarding fat and tendons. Shred meat. Add some of the reserved sauce to moisten meat, and heat.

Place lamb taco meat in corn tortillas. Serve with shredded lettuce, chopped tomatoes, chopped avocado, mango chutney and shredded cheeses.

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