BRAISED LAMB SHANKS WITH GINGER AND FIVE-SPICE
Categories Ginger Lamb Braise Dinner Meat Lamb Shank Spice Fall Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Place mushrooms in 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. Cut stems from mushrooms and discard; thinly slice caps.
- With food processor running, add ginger and garlic and finely chop. 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.)
- Preheat oven to 325°F. Cut six 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced mushroom caps in center of each foil square, dividing equally. 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. Place 1 lamb shank atop green onions and mushrooms on each foil square.
- 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.
- 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.
- 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.
- ** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
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Hali waight
[email protected]This recipe is a keeper! The lamb shanks were fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.
Anil Thapa
[email protected]Delicious! The lamb was moist and tender and the flavors were incredible.
DesertLily
[email protected]I made this for dinner last night. It was easy to make and the lamb shanks were so tender and juicy. The sauce was also very flavorful. I will definitely be making this again.
Freddie Ike-james
[email protected]5 stars! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. Highly recommend this recipe.
Donald Ducks
[email protected]Easy to follow recipe with great results. This is now my go-to lamb shank recipe.
Lakshi Paudel
[email protected]I tried this recipe last night with my family and it was fantastic. We all loved the tender, juicy lamb shanks. The flavors with the ginger and five-spice were amazing. I will definitely be making this again!!