Fire Roasted Lamb Shanks

Pressure Cook 30 mins on High | Natural Release 15 mins | Air Fry 10-12 mins each side


2 Lamb shanks (2 fit comfortably in the 5 qt pot)

For the dry rub: 

1 level tsp course salt

1/2 tsp black pepper

1 tsp dried oregano

1/2 tsp cinnamon

1/2 tsp crushed chili pepper

1 tsp garlic powder

Keep aside:

4 pepperoncinis from a jar

2 tablespoons Worcestershire sauce

1/2 can diced fire roasted tomatoes

Avocado oil to Saut̩ meat Рabout 3 tablespoons. Keep the non aerosol spray canister handy

How to:

  • Wash and clean the lamb shanks well then pat dry with paper towels
  • In a large bowl, mix all the dry rub ingredients together
  • Add shanks and rub the mixture in really well. Spray with avocado oil so the mixture sticks
  • Switch the Ninja on to Saute mode for 5 mins on high.
  • When hot, add 3 tablespoons of avocado oil
  • Place the shanks in the pot and saute until browned. You want to saute for about 3-4 minutes each side. This will give it a lovely crispiness and seal in the flavors.
  • Now add the remaining ingredients mentioned above: 1/2 can of the diced fire roasted tomatoes, Worcestershire sauce and the pepperoncinis. The pepperoncinis by the way, really make this dish as they almost melt in your mouth!
  • Assemble the pressure lid and place on High for 30 mins. Make sure you have the pressure valve set to SEAL.
  • After the 30 mins is up, the machine will beep. Leave it as is as you want to do a natural release for 15 mins, not a quick release (quick release is when you turn the valve to vent).
  • When done, switch the valve to vent to release any excess pressure, remove pressure lid carefully and turn on the air crisp function.
  • Air fry for 10-12 mins each side

And that’s it! Enjoy!


Serve with any of these: Rice, Mashed Potatoes, Risotto, Orzo, Pasta or even Fries. Don’t forget your daily serving of veggies though!

Recipe & image by Sabina Huq

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