Step 1: Preheat the oven to 170°C.
Step 2: Coat lamb with oil instead of adding oil to the dish.
Step 3: Heat a large casserole pan (with lid) over a moderately high heat and brown lamb shanks all over.
Step 4: Reduce heat in pan to low and add onion, garlic, ginger and lemongrass, and cook until onion is transparent, add the curry paste and lime leaves, stirring for a few minutes until fragrant and then add the stock, capsicum and coconut cream to pan and return the lamb shanks.
Step 5: Cover, place in the oven and simmer for approximately 2 hours or until the lamb is very tender and stir occasionally and adjust the heat as required to maintain simmer; adding a little water or stock if needed to keep the ingredients just covered.
Step 6: Serve with steamed rice, herbs and nuts.
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