Braised Lamb Shanks with Ginger and Five-Spice

Name: Braised Lamb Shanks with Ginger and Five-Spice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons Chinese five-spice powder; 5 Tbsps black bean garlic sauce; 6 servings Steamed white rice; 12 dried shiitake mushrooms; 177 milliliters dry Sherry; 177 milliliters coarsely chopped fresh cilantro; 3 garlic cloves, peeled; 3 inches long piece fresh ginger, peeled, thickly sliced; 177 milliliters thinly sliced green onions; 3 kilograms large lamb shanks (about each), excess fat trimmed; 6 teaspoons peanut oil; 591 milliliters boiling water

Braised Lamb Shanks with Ginger and Five-Spice is a gluten free and dairy free main course. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 419 calories, 42g of protein, and 11g of fat. Head to the store and pick up sherry, bean garlic sauce, long piece ginger, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place mushrooms in bowl.

Ingredients you will need

Mushrooms

Equipment you will use

Bowl

Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours. Strain mixture, reserving 1 1/2 cups soaking liquid.

Ingredients you will need

Mushrooms

Water

Cut stems from mushrooms and discard; thinly slice caps.

Ingredients you will need

Mushrooms

With food processor running, add ginger and garlic and finely chop.

Ingredients you will need

Garlic

Ginger

Equipment you will use

Food Processor

Add cilantro, black bean sauce, 2 teaspoons peanut oil, and five-spice powder. Process until paste forms, occasionally scraping down sides of work bowl. Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 tablespoon black bean-cilantro paste into slits and all over surface of each shank. (Mushrooms and lamb shanks can be prepared 6 hours ahead. Cover mushrooms, soaking liquid and shanks separately and chill.)

Ingredients you will need

Black Bean Sauce

Lamb

Peanut Oil

Mushrooms

Cilantro

Dry Seasoning Rub

Equipment you will use

Knife

Bowl

Preheat oven to 325°F.

Equipment you will use

Oven

Cut six 18-inch squares of aluminum foil; place on work surface.

Equipment you will use

Aluminum Foil

Place green onions and sliced mushroom caps in center of each foil square, dividing equally.

Ingredients you will need

Green Onions

Mushrooms

Equipment you will use

Aluminum Foil

Heat remaining 4 teaspoons peanut oil in heavy large skillet over medium-high heat. Working in batches, add lamb shanks and cook until brown on all sides, about 5 minutes per batch.

Ingredients you will need

Lamb Shanks

Peanut Oil

Equipment you will use

Frying Pan

Place 1 lamb shank atop green onions and mushrooms on each foil square.

Ingredients you will need

Green Onions

Mushrooms

Lamb

Equipment you will use

Aluminum Foil

Pour reserved mushroom soaking liquid and Sherry into same skillet. Boil until liquid is reduced to 3/4 cup, scraping up any browned bits from bottom of skillet, about 10 minutes. Spoon 2 tablespoons reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out. Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet.

Ingredients you will need

Mushrooms

Sherry

Lamb

Equipment you will use

Baking Sheet

Frying Pan

Aluminum Foil

Bake lamb shanks until very tender and meat almost falls off bones, about 2 hours. Open up foil packets; place each atop bowl of steamed rice, allowing diners to remove foil.

Ingredients you will need

Cooked Rice

Lamb Shanks

Meat

Equipment you will use

Oven

Bowl

Aluminum Foil

* Available at Asian markets and in the Asian foods section of supermarkets.** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.

Ingredients you will need

Ground Anise