Braised Lamb Shanks with Ginger and Five-Spice

Braised Lamb Shanks with Ginger and Five-Spice
Photo by Mark Thomas

Ingredients

  • 6 teaspoons peanut oil
  • 2 ½ cups water
  • ¾ cup fresh cilantro
  • ¾ cup dry Sherry
  • 1 3-inch-long piece fresh ginger
  • 1 ½ teaspoons Chinese five-spice powder
  • 4 ½ tablespoons black bean garlic sauce
  • + 5 more ingredients
    • ¾ cup green onions
    • 6 large lamb shanks (about 1 pound each), excess fat trimmed
    • 12 dried shiitake mushrooms
    • white rice
    • 3 garlic cloves

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 cho...

View full recipe at Epicurious

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