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Ингредиенты
- 12 x dry shiitake mushrooms
- 2 1/2 c. boiling water
- 1 x 3-inch-long piece fresh ginger, peeled, thickly sliced
- 3 clv garlic, peeled
- 3/4 c. coarsely minced fresh cilantro
- 4 1/2 Tbsp. black bean garlic sauce*
- 6 tsp peanut oil
- 1 1/2 tsp Chinese five-spice pwdr**
- 6 lrg lamb shanks (about 1 lb. each), excess fat trimmed
- 3/4 c. thinly sliced green onions
- 3/4 c. dry Sherry Steamed white rice
Инструкции
- Place mushrooms in bowl. Pour boiling water over; let soak till mushrooms soften, at least 45 min and up to 4 hrs. Strain mix, reserving 1 1/2 c. soaking liquid. Cut stems from mushrooms and throw away; thinly slice caps. With food processor running, add in ginger and garlic and finely chop. Add in cilantro, black bean sauce, 2 tsp. peanut oil, and five-spice pwdr. Process till paste forms, occasionally scraping down sides of work bowl. Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 Tbsp. black bean-cilantro paste into slits and all over surface of each shank. (Mushrooms and lamb shanks can be prepared 6 hrs ahead. Cover mushrooms, soaking liquid and shanks separately and chill.)
- Preheat oven to 325 F. Cut six 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced mushroom caps in center of each foil square, dividing equally. Heat remaining 4 tsp. peanut oil in heavy large skillet over medium-high heat. Working in batches, add in lamb shanks and cook till brown on all sides, about 5 min per batch. Place 1 lamb shank atop green onions and mushrooms on each foil square.
- Pour reserved mushroom soaking liquid and Sherry into same skillet. Boil till liquid is reduced to 3/4 c., scraping up any browned bits from bottom of skillet, about 10 min. Spoon 2 Tbsp. reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out. Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet.
- Bake lamb shanks till very tender and meat almost falls off bones, about 2 hrs. Open up foil packets; place each atop bowl of steamed rice, allowing diners to remove foil.
- * Available at Asian markets and in the Asian foods section of supermarkets.
- ** A blend of grnd anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
- Makes 6 servings.
- These Asian-inspired lamb shanks are wrapped and baked in individual foil packets, then placed atop bowls of steamed rice. Serve with stir-fried bok choy or possibly other Chinese greens. What to drink: Asian lager beer or possibly a fruity red Zinfandel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 41 | 37% |
| Total Fat 4.67g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 198mg | 6% |
| Total Carbs 8.33g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.72g | 2% |
| Protein 1.71g | 3% |
