Barbecue Pulled Lamb Shank on Crusty Rolls

Courtesy of the American Lamb Board
Yield: 6 servings.

2 Tbsp. olive oil
4 lamb foreshanks
to taste, salt and pepper
2 yellow onions

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish