Five-Spice Ginger Lamb Braise Recipe

Ingredients

Estimated total cost: €46.45 · €7.74/serving

• 2 1/2 cups freshly boiled waterEst. price €0.00–€0.00
• 4 1/2 tablespoons savory black bean garlic sauce*Est. price €1.35–€2.25
• 6 teaspoons quality peanut oil (heat slowly over medium-low heat to preserve its nutty flavor)Est. price €0.30–€0.60
• 1 1/2 teaspoons fragrant Chinese five-spice powder**Est. price €0.45–€0.90
• 12 dried shiitake mushrooms, rehydrated (soak in hot water for at least 30 minutes, then squeeze out excess liquid)Est. price €3.60–€6.00
• 6 large lamb shanks, approximately 1 pound each, with excess fat removed (pat dry with paper towels before seasoning)Est. price €36.00–€54.00
• 3 fresh garlic cloves, peeled and whole (crush with the flat side of a knife to unleash their aroma)Est. price €0.15–€0.30
• Steamed white rice (cook according to package instructions and fluff with a fork before serving)Est. price €0.60–€1.20
• 1 3-inch-long piece fresh ginger, peeled and thickly sliced (use the back of a knife to gently smash the ginger to release more flavor)Est. price €0.40–€0.80
• 3/4 cup roughly chopped fresh cilantro leaves (rinse and pat dry with paper towels before chopping)Est. price €0.75–€1.50

Steps

1. 1

   Begin by placing the mushrooms in a bowl. Cover them with boiling water and allow them to soak until they have softened, which should take at least 45 minutes but can be left for up to 4 hours. After soaking, strain the mixture while saving 1 1/2 cups of the soaking liquid. Proceed by removing the stems from the mushrooms, discarding them, and thinly slicing the mushroom caps.

2. 2

   Start by running the food processor and adding ginger and garlic to be finely chopped. Next, incorporate cilantro, black bean sauce, 2 teaspoons of peanut oil, and five-spice powder into the mixture. Process everything until a smooth paste forms, ensuring to scrape down the sides of the work bowl as needed. Then, using a sharp knife, make 5 small shallow slits in each lamb shank with space between them. Massage a generous tablespoon of the black bean-cilantro paste into the slits and all over the surface of each shank. If desired, you can prepare the mushrooms and lamb shanks up to 6 hours ahead by covering them separately (mushrooms with soaking liquid) and storing them in the refrigerator.

3. 3

   Begin by preheating the oven to 325°F. Next, prepare six 18-inch squares of aluminum foil and lay them out on your work surface. Divide the green onions and sliced mushroom caps evenly among the foil squares, placing them in the center. In a heavy large skillet over medium-high heat, heat the remaining 4 teaspoons of peanut oil. Working in batches, brown the lamb shanks on all sides for about 5 minutes per batch. Once browned, position one lamb shank on top of the green onions and mushrooms on each foil square.

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• Cultural note

  The Five-Spice Ginger Lamb Braise is a traditional Chinese dish that showcases the use of aromatic spices like five-spice powder and ginger in cooking. Lamb is also a popular meat in many Asian cuisines, symbolizing prosperity and wealth.

• Seasonal note

  This dish is great for colder months as it is a hearty and warming braise that is perfect for cozy dinners during fall and winter.

• Health note

  The dish is high in protein and zinc from the lamb, which supports muscle health and immune function. It is also rich in vitamin A for vision health and vitamin C for immune support. However, it is high in saturated fat and cholesterol, so moderation is key.