Air Fryer Reference
Lamb Shanks
protein · fresh
- Temperature
- 350 °F
- 177 °C
- Total time
- 50 min
- 2 lamb shanks (~1 lb each
- Flip at
- 25 min
- flip once
- Internal temp
- 195 °F
- 91 °C
Doneness
Surface is deep mahogany with a hard bark; meat has pulled back from the bone by ½ inch and shreds when twisted with a fork; juices run clear when pierced.
Oil & seasoning
Brush with 1 tablespoon olive oil and rub a paste of garlic, rosemary, salt and pepper into the surface. The exterior fat layer renders during cooking.
Season with: salt, black pepper, rosemary, garlic, thyme, lemon zest (optional).
Watch out for
- This is roasted lamb shank, not braised. Air-fryer shanks finish with crackling exterior and chewy-tender (not melt-off-bone) interior. For traditional fall-apart shanks you still need an oven braise in stock for 3 hours — the air fryer cannot replicate that.
- Lamb shanks need to reach 195 °F / 91 °C for collagen breakdown — well above food-safe. Pulling at 145 °F leaves the meat tough and gamey.
- Choose shanks that fit your basket flat. Two 1-lb shanks fit a 5.5-quart basket; larger shanks need an oven-style air fryer.
- Rest 10 minutes covered in foil before carving. Cutting immediately loses the juices that have migrated outward during cooking.