Lamb Shanks with Lime and Cilantro

Ingredients

• 1 teaspoon pepper black freshly ground
• 2 cups carrots ()
• 0.5 cup cilantro stems fresh chopped
• 2 teaspoons curry powder homemade
• 1 cup less-sodium chicken broth fat-free
• 1 cup cilantro leaves fresh divided chopped
• 1 tablespoon garlic finely chopped
• 1.5 teaspoons ground coriander 
• 1 teaspoon ground cumin 
• 5 pound lamb shanks trimmed
• 1 tablespoon lemongrass fresh peeled finely chopped
• 1.5 tablespoons juice of lime fresh
• 1 tablespoon lime rind grated
• 1 tablespoon olive oil divided
• 2 cups onion thinly sliced
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Preheat oven to 35
2. Lightly score a diamond pattern into both sides of the lamb.
3. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
4. Combine the salt, coriander, cumin, and pepper; rub over lamb.
5. Add half of lamb shanks to pan, and cook 8 minutes or until browned, turning occasionally.
6. Remove lamb from pan. Repeat procedure with remaining oil and lamb shanks; remove from pan.
7. Reduce heat to medium.
8. Add onion and carrot to pan, and cook for 5 minutes or until onion is tender, stirring frequently.
9. Add garlic, lemongrass, and Homemade Curry Powder; cook for 1 minute, stirring constantly. Return the lamb shanks to pan.
10. Add 1/2 cup cilantro leaves, broth, cilantro stems, rind, and juice; bring to a boil.
11. Cover and bake at 350 for 1 1/2 hours or until lamb shanks are tender. Skim fat from surface of cooking liquid with a spoon. Stir in 1/2 cup cilantro leaves.
12. Remove lamb from pan, and cool slightly.
13. Remove meat from bones, and discard bones. Return meat to pan.