BARBECUED PULLED AMERICAN LAMB SHANK ON CRUSTY ROLLS recipes
Ingredients
- 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
Instructions
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