Braised Lamb Shanks with Ginger and Five-Spice

Name: Braised Lamb Shanks with Ginger and Five-Spice
Yield: 6 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 tablespoons 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

By Bruce AidellsPhotography by Mark Thomas

January 31, 2002

Recipe notes