Braised Lamb Shanks with Ginger and Five-Spice
- 12 dried shiitake mushrooms
- 2 1/2 cups boiling water
- 1 3-inch-long piece fresh ginger, peeled, thickly sliced
- 3 garlic cloves, peeled
- 3/4 cup coarsely chopped fresh cilantro
- 4 1/2 tablespoons black bean garlic sauce
- 6 tablespoons peanut oil
- 1 1/2 teaspoons Chinese five-spice powder
- 6 large lamb shanks (about 1 pound each), excess fat trimmed
- 3/4 cup thinly sliced green onions
- 3/4 cup dry Sherry
- Steamed white rice
- This recipe is gluten-free
- Produce
- Cilantro, fresh (3/4 cup)
- Ginger, fresh (1 3-inch-long piece)
- Green onions (3/4 cup)
- Shiitake mushrooms, dried (12)
- Meat
- Lamb shanks, large (6)
- Condiments
- Black bean garlic sauce (4 1/2 tablespoons)
- Cooking & Baking
- Chinese five-spice powder (1 1/2 teaspoons)
- Garlic cloves (3)
- Peanut oil (6 tablespoons)
- Pasta & Grains
- White rice (1)
- Drinks
- Water (2 1/2 cups)
- Beer, Wine & Liquor
- Sherry, dry (3/4 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published February 1, 2002 (11 years ago).
1 person saved this recipe.
