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