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Braised Lamb Shanks (Airfryer)

Cuisinart original

Simple flavors plus a slow cooking method make these lamb shanks irresistible


4 lamb shanks 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 4 garlic cloves, crushed 2 tablespoons olive oil 4 to 6 sprigs fresh rosemary 3 cups beef broth, divided 2 tablespoons balsamic vinegar

Nutritional information

Nutritional information per serving (based on 4 servings):  Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g


1 . Rub the lamb shanks with the salt and pepper and place on the Baking/Drip Pan . Take the smashed garlic and rub well over the lamb . Coat the seasoned shanks with the olive oil and place the rosemary around and underneath the lamb .

2 . Put the prepared pan with the lamb into rack Position 1 . Select Dual Cook . First, set to Roast at 425°F for 20 minutes, and then to Low at 250°F for 2 hours .

3 . Turn the lamb once while roasting . Add 2 cups of the broth and vinegar when oven switches to Low . Add remaining broth with 1 hour of cooking time remaining .

4 . Lamb is done when it easily pulls away from the bone .