Lamb Shanks in the Air Fryer
Lamb shanks are tough until they have cooked slowly for hours, so a fast air fryer is not the usual tool. Lamb shanks in air fryer baskets do work for one or two shanks wrapped in foil with stock, cooked at 160 °C until the meat falls from the bone. You get tender meat with a browned outside, though the oven or slow cooker suits four shanks better.
- Temperature
- 160°C
- Total time
- 2:08hr
- Prep
- 10min
- Servings
- 2
- Core temp
- 70°C
- Per serving
- 470kcal
Why the air fryer works for lamb shanks, and when it does not
Lamb shanks come from the lower leg, a muscle that works hard and is full of collagen. That collagen only turns soft and sticky after long, moist cooking, which is why a shank is normally braised for three hours. Lamb shanks in air fryer baskets can do this if you wrap them in foil with stock and wine, because the sealed parcel traps steam and acts like a small braising dish.
Be honest about the limits. One or two shanks fit a 5–6 litre basket, but four will not, and the cooking time is still long. The oven or a slow cooker needs less attention for a crowd. If you want a faster lamb dish, lamb chops or a leg of lamb suit the air fryer much better.
How to make lamb shanks in the air fryer
Tap a time to start a timer.
- Check the fit Two shanks fit in a 5–6 litre basket if they lie flat. Four shanks will not, so use the oven instead.
- Season and brown Rub the shanks with oil, salt and pepper. Preheat the air fryer to 200 °C and brown the shanks for , turning once, to get colour on the outside.
- Wrap Mix the stock, wine and tomato purée. Place each shank on a large sheet of foil with half the onion, garlic and rosemary, and pour the liquid around it. Seal the foil into a tight parcel.
- Cook slowly Lower the air fryer to 160 °C. Cook the parcels for , until the meat is soft and has pulled back from the bone. If it is still firm, give it another .
- Brown and check Open the foil, raise the temperature to 190 °C and cook for to brown the top. The FSA says lamb should be cooked through and steaming hot, so aim for at least 70 °C. Shanks are only tender at around 90 °C.
- Rest and make the gravy Rest the shanks for . Pour the juices into a pan, simmer for until glossy, then spoon over the meat.
Cooking times and temperatures
| Lamb Shanks | Temperature | Time |
|---|---|---|
| Two lamb shanks, foil-wrappedBrown first, then crisp for 10 min at 190 °C | 160 °C | 1 hr 30 min |
| One large lamb shankCheck tenderness with a skewer | 160 °C | 1 hr 30 min |
| Small lamb shanks, 300 g | 160 °C | 1 hr 10 min |
| Marinated lamb shanksMarinate overnight in the fridge | 160 °C | 1 hr 30 min |
| Reheating a lamb shankWrap with stock | 160 °C | 10–12 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 70 °C. See also cooking times and temperatures for all dishes.
Tips
- Brown first. Browning the shanks before wrapping gives the finished gravy depth and colour.
- Check for tenderness, not time. The meat should pull away from the bone. Timings differ with the size of the shank.
- Rest in the juices. Leave the shanks to rest for 10 minutes, so they reabsorb some of the juices.
Serving
Serve the shanks with creamy mashed potato and green beans, or with carrots and the reduced gravy. A spoonful of redcurrant jelly goes well with lamb. Lamb shanks in air fryer parcels make a good weekend dinner for two when you have an afternoon free.
Storing and reheating
Leftover shanks keep for up to 3 days in the fridge, covered, in their juices. Reheat them wrapped in foil with a splash of stock at 160 °C for 10–12 minutes, until steaming hot all the way through (75 °C in the centre).
Variations
- Moroccan: Replace the rosemary and wine with 1 tsp ground cumin, 1 tsp cinnamon and chopped dried apricots.
- Garlic and anchovy: Push 2 chopped anchovies and slivers of garlic into slits in the meat before wrapping.
- Mint and redcurrant: Stir 1 tbsp redcurrant jelly and a little mint into the finished gravy.
Troubleshooting
- The lamb shanks are tough
- They need more time at a gentle heat. Wrap them again, return them to 160 °C and check every 15 minutes until the meat slides off the bone.
- The shanks are dry on top
- The foil was open or loose. Seal it tightly and keep the liquid in the parcel, then brown only at the end.
- The shanks do not fit the basket
- Long shanks can touch the heating element. Ask the butcher to trim the bone ends, or cook them in the oven at 150 °C for 3 hours.
Frequently asked questions
How long do lamb shanks take in an air fryer?
About 1 hr 30 min at 160 °C wrapped in foil, plus 8 minutes of browning first and 10 minutes at 190 °C to finish. Large shanks may need up to 2 hours.
Can you cook lamb shanks from frozen in the air fryer?
It is not recommended. Defrost shanks fully in the fridge first, as frozen shanks cook unevenly and may stay tough in the centre.
Is the oven or slow cooker better for lamb shanks?
For four shanks, yes. The oven at 150 °C takes about 3 hours, and a slow cooker needs 8 hours on low. The air fryer is best for one or two.
How do you reheat lamb shanks in the air fryer?
Wrap in foil with a splash of stock and heat at 160 °C for 10–12 minutes, until steaming hot all the way through (75 °C in the centre).
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