4 (1 ¼ pound) lamb shanks, trimmed
1 tablespoon olive oil, divided
1 teaspoon salt
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 cups thinly sliced onion
2 cups (1/2 inch thick) carrot slices
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh lemon grass or lemon juice
2 teaspoons curry powder
1 cup chopped fresh cilantro leaves, divided
1 cup fat free, less sodium chicken broth
½ cup chopped fresh cilantro stems
1 tablespoon grated lime rind
1 ½ tablespoons fresh lime juice

Preheat oven to 350 degrees
Lightly score a diamond pattern into both sides of the lamb. Heat 1 ½ 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.
Reduce heat to medium. Add onion and carrot to pan, and cook for 5 minutes or until onion is tender, stiffing frequently. Add garlic, lemongrass or lemon juice, and Curry powder; cook for 1 minute, stirring constantly. Return the lamb shanks to pan. Add ½ cup cilantro leaves, broth, cilantro stems, rind and juice; bring to boil.
Cover and bake at 350 degrees for 1 ½ hrs or until lamb shanks are tender. Skim fat from surface of cooking liquid with a spoon. Stir in ½ cup cilantro leaves. Remove lamb from pan, and cool slightly. Remove meat from bones, and discard bones. Return meat to pan. Yield: 8 servings (serving size: 3 ounces lamb and about ½ cup sauce).