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1
Place mushrooms in bowl.
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2
Pour boiling water over; let soak till mushrooms soften, at least 45 min and up to 4 hrs.
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3
Strain mix, reserving 1 1/2 c. soaking liquid.
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4
Cut stems from mushrooms and throw away; thinly slice caps.
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5
With food processor running, add in ginger and garlic and finely chop.
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6
Add in cilantro, black bean sauce, 2 tsp.
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7
peanut oil, and five-spice pwdr.
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8
Process till paste forms, occasionally scraping down sides of work bowl.
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9
Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 Tbsp.
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10
black bean-cilantro paste into slits and all over surface of each shank.
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11
(Mushrooms and lamb shanks can be prepared 6 hrs ahead.
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12
Cover mushrooms, soaking liquid and shanks separately and chill.)
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13
Preheat oven to 325 F. Cut six 18-inch squares of aluminum foil; place on work surface.
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14
Place green onions and sliced mushroom caps in center of each foil square, dividing equally.
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15
Heat remaining 4 tsp.
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16
peanut oil in heavy large skillet over medium-high heat.
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17
Working in batches, add in lamb shanks and cook till brown on all sides, about 5 min per batch.
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18
Place 1 lamb shank atop green onions and mushrooms on each foil square.
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19
Pour reserved mushroom soaking liquid and Sherry into same skillet.
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20
Boil till liquid is reduced to 3/4 c., scraping up any browned bits from bottom of skillet, about 10 min.
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21
Spoon 2 Tbsp.
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22
reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out.
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23
Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet.
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24
Bake lamb shanks till very tender and meat almost falls off bones, about 2 hrs.
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25
Open up foil packets; place each atop bowl of steamed rice, allowing diners to remove foil.
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26
* Available at Asian markets and in the Asian foods section of supermarkets.
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27
** A blend of grnd anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
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28
These Asian-inspired lamb shanks are wrapped and baked in individual foil packets, then placed atop bowls of steamed rice.
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29
Serve with stir-fried bok choy or possibly other Chinese greens.
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30
What to drink: Asian lager beer or possibly a fruity red Zinfandel.
