Thai lamb shanks

Preheat the oven to 200 ºC. Place the lamb shanks in a roasting tin and roast the meat for 40 minutes, turning halfway through the cooking time. Remove the shanks and arrange in a fairly small casserole dish so they are tightly packed together. Reduce the oven temperature to 160 ºC. Meanwhile heat the oil in a pan and fry the onions until soft and fragrant. Add the curry paste, lemon grass, cumin and coriander and stir-fry for another minute. Add the coconut milk, stock and chopped coriander. Pour the mixture over the shanks, cover and bake for 2 hours until the shanks are tender. Season with salt and black pepper if necessary. To serve: place a lamb shank in a small flat soup plate and spoon a little of the sauce on top. Sprinkle with chopped fresh coriander leaves and serve with jasmine rice and steamed green vegetables.
Serves 4.