Braised Veal Shanks With Five Spice And Ginger

Directions

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.