Lamb Shanks With Lime And Cilantro

• 4 (1 1/4-pound) lamb shanks, trimmed
• 1 tablespoon olive oil, divided
• 1 teaspoon salt
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 2 cups thinly sliced onion
• 2 cups (1/2-inch-thick) slices carrot
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped peeled fresh lemongrass
• 1 cup chopped fresh cilantro leaves, divided
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped fresh cilantro stems
• 1 tablespoon grated lime rind
• 1 1/2 tablespoons fresh lime juice

1. Preheat oven to 350u0b0.
2. Lightly score a diamond pattern into both sides of the lamb. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Combine the salt, coriander, cumin, and pepper; rub over lamb. Add half of lamb shanks to pan, and cook 8 minutes or until browned, turning occasionally. Remove lamb from pan. Repeat procedure with remaining oil and lamb shanks; remove from pan.
3. Reduce heat to medium. Add onion and carrot to pan, and cook for 5 minutes or until onion is tender, stirring frequently. Add garlic, lemongrass, and Homemade Curry Powder; cook for 1 minute, stirring constantly. Return the lamb shanks to pan. Add 1/2 cup cilantro leaves, broth, cilantro stems, rind, and juice; bring to a boil.
4. Cover and bake at 350u0b0 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. Remove lamb from pan, and cool slightly. Remove meat from bones, and discard bones. Return meat to pan.

lamb shanks, olive oil, salt, ground coriander, ground cumin, freshly ground black pepper, onion, carrot, garlic, fresh lemongrass, cilantro, chicken broth, cilantro stems, lime rind, lime juice

Taken from www.myrecipes.com/recipe/lamb-shanks-with-lime-cilantro (may not work)