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Ricetta Braised Veal Shanks With Five Spice And Ginger

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Porzioni: 6


Cost per serving $2.64 vedi dettagli
  • 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


  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. * Available at Asian markets and in the Asian foods section of supermarkets.
  6. ** A blend of grnd anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
  7. Makes 6 servings.
  8. 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.


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%
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