How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Braised Lamb Shanks with Ginger and Five-Spice?

You need 12 ingredients. The key ingredients include: 12 dried shiitake mushrooms, 2 1/2 cups boiling water, 1 3-inch-long piece fresh ginger, peeled, thickly sliced, 3 garlic cloves, peeled, and more.

Is Braised Lamb Shanks with Ginger and Five-Spice suitable as meat & poultry?

Yes, Braised Lamb Shanks with Ginger and Five-Spice falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Braised Lamb Shanks with Ginger and Five-Spice?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks with Ginger and Five-Spice Recipe

Name: Braised Lamb Shanks with Ginger and Five-Spice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 teaspoons 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

Braised Lamb Shanks with Ginger and Five-Spice

Eats Now Editorial Team · 2061 kcal · Meat & Poultry

1
Place mushrooms in bowl.
2
Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours.
3
Strain mixture, reserving 1 1/2 cups soaking liquid.
4
Cut stems from mushrooms and discard; thinly slice caps.
5
With food processor running, add ginger and garlic and finely chop.
6
Add cilantro, black bean sauce, 2 teaspoons peanut oil, and five-spice powder.
7
Process until paste forms, occasionally scraping down sides of work bowl.
8
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.
9
(Mushrooms and lamb shanks can be prepared 6 hours ahead.
10
Cover mushrooms, soaking liquid and shanks separately and chill.)
11
Preheat oven to 325F.
12
Cut six 18-inch squares of aluminum foil; place on work surface.
13
Place green onions and sliced mushroom caps in center of each foil square, dividing equally.
14
Heat remaining 4 teaspoons peanut oil in heavy large skillet over medium-high heat.
15
Working in batches, add lamb shanks and cook until brown on all sides, about 5 minutes per batch.
16
Place 1 lamb shank atop green onions and mushrooms on each foil square.
17
Pour reserved mushroom soaking liquid and Sherry into same skillet.
18
Boil until liquid is reduced to 3/4 cup, scraping up any browned bits from bottom of skillet, about 10 minutes.
19
Spoon 2 tablespoons reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out.
20
Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet.
21
Bake lamb shanks until very tender and meat almost falls off bones, about 2 hours.
22
Open up foil packets; place each atop bowl of steamed rice, allowing diners to remove foil.
23
Available at Asian markets and in the Asian foods section of supermarkets.
24
** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
25
** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.

Braised Lamb Shanks with Ginger and Five-Spice

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