1Preheat the oven to 375ºF. In a large skillet, heat the oil over high heat. Pat the shanks dry with a paper towel and season with salt and pepper. Brown the shanks in the oil on all sides.
2Place the shanks in a roasting pan. Add the onion, chicken broth, and oregano. Roast for 2 hours, turning the shanks every 30 minutes.
3When the meat is done, remove it from the broth and let it cool. Strain the broth, reserving the onions. Reserve 1/4 cup of broth. Refrigerate or freeze the remaining broth for use in soups or stews.
4Remove the meat from the bones and shred it, removing any fat. In a large saucepan, combine the pulled lamb, barbecue sauce, and 2 tablespoons to 1/4 cup reserved broth if needed. Cook on low, stirring to combine the sauce and lamb.
5Split the rolls and spoon the meat into each roll.
Recipe and image provided by the American Lamb Board