Yield: 6 servings. 2 Tbsp. olive oil 4 lamb foreshanks to taste, salt and pepper 2 yellow onions, sliced into ½” thick wedges 4 cups fat-free chicken broth 2 Tbsp. dried oregano leaves, crushed ¾ cup prepared barbecue sauce 6 crusty rolls In a large skillet, heat oil over high heat. Pat shanks dry with a 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 375°F or ...

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