Courtesy of the American Lamb Board

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 2 hours, turning shanks every 30 minutes. When meat is done, remove from broth and cool. Strain broth, reserving onions. Reserve ¼ cup of broth. Refrigerate or freeze remaining broth for use in soups or stews. Remove meat from bones; shred meat, removing fat. In pan, combine pulled lamb, barbecue sauce and 2 Tbsp. to ¼ cup reserved broth, if needed. Heat, stirring to combine sauce and lamb.

Split rolls and spoon on meat.