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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meheraj tabasum
[email protected]I wasn't a big fan of this recipe. The lamb shanks were tough and the sauce was bland. I wouldn't recommend this recipe.
Elizabeth Wiltshire
[email protected]This dish was a bit too spicy for me, but my husband loved it. The lamb shanks were cooked perfectly and the sauce was flavorful. I would recommend this recipe to anyone who likes spicy food.
JP JOCKSTAR
[email protected]These lamb shanks were amazing! The meat was so tender and flavorful, and the sauce was rich and delicious. I will definitely be making this recipe again.
Arfatul Islam Roni
[email protected]I'm so glad I tried this recipe. The lamb shanks were delicious and the sauce was perfect. I will definitely be making this again.
Gaddafi Abubakar
[email protected]This recipe was a hit with my family. The lamb shanks were fall-off-the-bone tender and the sauce was amazing. I would highly recommend this recipe.
Tayyab Habib
[email protected]I made this dish for my husband and he loved it. The lamb shanks were so tender and the sauce was delicious. I will definitely be making this again.
Mazen Azam
[email protected]This recipe was easy to follow and the lamb shanks turned out great. The meat was fall-off-the-bone tender and the sauce was flavorful. I would recommend this recipe to anyone.
rabih nehme
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The meat was tender and juicy, and the sauce was delicious. I would definitely make this again.
Kazi Al Imran
[email protected]This recipe is a keeper! The lamb shanks were so tender and flavorful. I loved the combination of ginger and five-spice powder. I will definitely be making this again.
Nuzhat Ghafoor
[email protected]I made this dish for a dinner party and it was a huge success. The lamb shanks were cooked to perfection and the sauce was amazing. I would highly recommend this recipe.
Frank Bigbro
[email protected]I followed the recipe exactly and the lamb shanks turned out perfectly. The meat was so tender and juicy, and the sauce was rich and flavorful. I served it over rice and it was a hit with my family.
Kabir Muhd
[email protected]These lamb shanks were fall-off-the-bone tender and packed with flavor. The ginger and five-spice powder gave them a unique and delicious taste. I will definitely be making this recipe again!