Mango B-B-Q American Lamb Tacos

Mango B-B-Q American Lamb Tacos

    

February 20, 2016

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: 4 servings

Ingredients

4 American Lamb fore shanks

2 tsp salt

2 tsp pepper

3 tbsp olive oil

4 cups fat free chicken broth

2 cups prepared barbecue sauce

2 cups prepared mango chutney

1 cup chopped fresh cilantro

2 tsp chili powder

2 tsp onion powder

2 tsp garlic powder

8 corn tortillas, warmed

Taco fixings: shredded lettuce, chopped tomatoes, chopped avocado, mango, chutney and shredded jack and cheddar cheese

Directions

1Pat lamb shanks dry with paper towels. Season lamb shanks with salt and pepper. In an 8-quart pot with lid, heat oil over high heat. Add lamb shanks two at a time and brown on each side. Repeat process browning all shanks. Return all shanks to pan. Pour in chicken broth and cook over high heat, reducing broth by one-half. Stir in barbecue sauce, chutney, cilantro, chili powder, onion and garlic powder. Cover and simmer for 11/2 hours until lamb is tender. Remove shanks from pan and allow to cool. Reserve sauce in pan. Remove meat from shanks discarding fat and tendons. Shred meat. Add some of the reserved sauce to moisten meat.

2To Serve: Place meat and all of taco fixings in bowls and invite guests make tacos.

Recipe and image provided by the American Lamb Board

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