Meaty pieces of lamb braised in red wine and Italian spices is a dish you typically find on the menu at higher-end restaurants. But this Ninja Foodi lamb shanks recipe makes it easy to prepare tender and delicious leg of lamb right at home, with minimal effort! It's the perfect dinner for special occasions or any night you want a rustic yet refined meal.
Ninja Foodi lamb chops is another great recipe you can make using your Ninja Foodi air fryer. The current recipe is made using the pressure cooker function.
Deeply savory, rich, and tender braised lamb shanks are one of my favorite classic Italian dishes. You often find them on the menu at fine dining restaurants and you might think of them as a fancier entree. But Ninja Foodi lamb shanks are so easy to prepare at home, this will be your go-to recipe for making any dinner feel like a special occasion!
We keep things simple with only a handful of quality ingredients so the lamb really shines. The bone-in shanks are seared, sauteed with veggies, and braised in a luscious red wine sauce... All in one pot! So a "fancy" home cooked dinner is as convenient to make as it is delicious to enjoy.
Recipe ingredients
Olive Oil. The best high-heat oil for getting a lovely, brown crust on the lamb.
Lamb shanks. Choose bone-in shanks that are even in size. You can use fresh meat, or previously frozen and thawed in the fridge overnight.
Veggies. The trifecta of simple yet super flavorful recipes: Onion, carrots, and celery.
Garlic. Fresh minced garlic is earthy and fragrant, and great to pair with savory meats.
Tomato paste. Thick concentrated tomato has an intense tomato-y taste. It gives the dish an authentic Italian taste.
Red wine. Use a full bodied wine like merlot, cabernet sauvignon, or a lighter sweeter shiraz.
Broth. Beef broth enhances the savoriness of the lamb. Alternatively, you can use vegetable broth for a more mild flavor.
Italian herbs. A classic combination that often includes dried oregano, thyme, basil, rosemary, and marjoram.
Bay leaves. To flavor the braising liquid. Remove and discard before serving the lamb.
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Recipe step by step instructions
Heat up your Ninja Foodi pot using the sauté button. Add in those lamb shanks and let them get nice and brown on all sides. Once the lamb is looking golden and delicious, take it out of the pot.
Now toss in your celery, onions, and carrots. Let them sauté for about 5 minutes until they're soft and smelling fantastic. Time to add the rest of the gang – garlic, tomato paste, red wine, broth, Italian herbs, and those trusty bay leaves (i used two).
Stir it all up until it's looking like a party in that pot, then pop those lamb shanks back in. Close the lid and lock it up tight. Set that pressure cooker to high for 50 minutes. When the timer goes off, let it do a natural release for 10 minutes, then give it a quick release.
Frequently asked questions
Both are bone-in cuts of meat. Lamb chops are sourced from the shoulder area, and have the bone running through the cut, almost like a t-bone steak. Shanks, on the other hands, are cut from the lower portion of the leg. The meat is wrapped around the bone, so the shank looks more like a lollipop.
Well-cooked lamb is a medium dark pink in the center, and not red. Check the internal temperature with a meat thermometer. Lamb needs to reach 145 degrees before it's considered safe to eat.
The shank is the lower part of the lamb leg that's cut just above the hoof. They can be sourced from either the front or hind legs; pieces from the hind legs tend to be a bit larger.
The very bottom section of the cut is cleaned so the bone is exposed, which makes for a handle that is easy to grab. The meatiness comes from what is essentially the lower thigh.
Shanks are lean cuts of meat with little fat. Searing them first and then braising in liquid helps to infuse the lamb with lots of moisture and flavor! The impressive cooking power of the Ninja Foodi makes the lamb shanks perfectly tender and juicy, in a fraction of the time as traditional slow braising.
There needs to be enough liquid to braise, but no - the shanks do not need to be completely covered in liquid in the Ninja Foodi.
For the best texture and taste yes, it is a good idea to always sear the lamb before pressure cooking. A nice brown sear locks in the shank's juices while still allowing the red wine, broth, and flavors of the spices to get deep into the meat.
Leftovers and reheating
I like leaving lamb shanks dish right in the pot and wait until its completely cool. Then i place a plastic wrap tightly on top( or a fitting lid if you have it) and store in the fridge for 3-4 days. Reheat in the same pot in Ninja Foodi until heated through.
If you don't have many leftovers, just transfer them to the air tight container. Reheat in the microwave for a minute or two.
More Ninja Foodi recipes
Hope you will like this Ninja Foodi lamb shanks recipe as much as we do. Rate the recipes if you made it and leave a comment if you have any questions or suggestions.
Recipe
Ninja Foodi Lamb Shanks
Ingredients
- 2 tablespoon olive oil
- 4 lamb shanks cut extra visible fat off
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 2 cups red wine
- 1 cup broth
- 3 teaspoon Italian herbs mix of oregano, thyme, basil etc
- 2 bay leaves
Instructions
- Heat olive oil on Ninja Foodi pot using saute button. Add shanks and brown them on every side.
- Take out lamb. In to the pot add celery, onions and carrots and saute for 5 minutes, until soft. Add rest of the ingredients and lamb shanks.
- Close and lock the lid and pressure cook on high for 50 minutes. Natural release for 10 minutes and then quick release.
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