These tacos are easy and fun to prepare when you are in a hurry and want a delicious meal.
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
4 American Lamb fore shanks
2 tsp salt
2 tsp pepper
3 tbsp olive oil
4 fat free chicken broth
2 prepared barbecue sauce
2 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
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
Ingredients
4 American Lamb fore shanks
2 tsp salt
2 tsp pepper
3 tbsp olive oil
4 fat free chicken broth
2 prepared barbecue sauce
2 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.
Mango B-B-Q American Lamb Tacos
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